–60 g (2 ⅛ oz) purple basil - 50 g (1 ¾ oz) parmesan cheese - 65 g (2 ⅖ oz) pine nuts - 1-2 garlic cloves - 120 ml (8 ⅛ tbsp.) extra virgin olive oil - salt and pepper to taste
Roast the pine nuts for about 4 minutes until golden in a dry frying pan over medium heat and set aside.
Grate the cheese and add to the mortar. Gradually add the olive oil to the contents of the mortar, mixing until the desired consistency is reached. Season to taste with salt and pepper and mix well.