- Place the peeled garlic in the mortar and start crushing it along with the coarse salt.
- Add the basil leaves by turning the pestle first clockwise and then anti-clockwise until a bright green liquid is obtained.
- Add the pine nuts and pound until creamy.
- Gradually add the Parmesan and Pecorino cheese while continuing to mix.
- To make the sauce even creamier, add "El Gremal" Extra Virgin Olive Oil