large bunch fresh basil, about 50 leaves

10g sea salt

40g fresh pine nuts

4 cloves garlic, peeles

100ml olive oil

80g freshly grated parmesan or pecorino cheese Method For the pesto, put the basil leaves in a large mortar with the salt, pine nuts and garlic. Grind down with the pestle until it becomes a fine pulp. Start to add the oil and continue grinding until the mixture is smooth. Add the parmesan and mix well.