Chiffonade the basil. To do this, all you do is stack the leaves from largest to smallest, roll them like a cigar, then slice into ribbons with a sharp knife.

In your mortar and pestle, you are going to essentially build a mojito. Put the basil in the bottom with a large pinch of salt. Grind until a paste is achieved. Then the garlic, then pine nuts, then parmesan.

Drizzle in the olive oil until a creamy paste is obtained. Salt and pepper to taste. Jar up and enjoy! Can be frozen for up to a year.