Clean the basil thoroughly under cold running water.

Dry the basil leaves gently, using kitchen paper.

In a mortar, start crushing the garlic cloves with a pinch of salt until they are reduced to a cream.

Add the pine nuts to the garlic mixture and continue working with the pestle.

Gradually incorporate the basil leaves, crushing and stirring in circular motions.

Pour in the extra-virgin olive oil in a drizzle, continuing to stir to blend all the ingredients.

Once you have a smooth sauce, add the grated parmesan cheese and stir until completely absorbed.

Taste and, if necessary, adjust the salt.