• 4 garlic cloves
• 40-50 fresh basil leaves
• 5g salt
• 50g pine kernels
• extra-virgin olive oil
• 50g freshly grated reggiano parmesan

Put the basil leaves, the garlic and the salt into a mortar and grind into a paste.

Add the pine kernels, and slowly add oil whilst grinding. Incorporate the parmesan to get a homogenous sauce.

[recipe by Antonio Carluccio]