Wash the basil leaves and dry it with a soft cloth.
Place the peeled garlic in a mortar and pestle.
Add the sea salt and begin to pound and when the garlic is reduced in cream add the basil leaves along with a pinch of more salt, which will serve to better crush the fibers and maintain a beautiful bright green color.
Crush the basil against the walls of the mortar rotating the pestle from left to right and simultaneously rotating the mortar in the opposite direction (from right to left).
Keep it up until the basil leaves will become a bright green liquid, at this point, add the pine nuts and start crushing them, so that they can become cream.
Add the cheese a bit ‘at a time, stirring constantly, which will make the sauce more creamy and finally add the extra virgin olive oil, stirring constantly with the pestle. Mix the ingredients until you have a smooth sauce