Pesto Sauce I

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden; transfer to a plate and set aside.

Roughly chop the basil leaves to break down their structure slightly, which will help release their oils during processing.

Place the toasted pine nuts into a mortar and pestle, crushing them gently until they release their oils but remain somewhat textured rather than becoming a smooth paste.

Add the minced garlic to the mortar along with ¼ teaspoon of salt, and grind together with the pine nuts using a circular motion until well combined.

Gently add the chopped basil in batches, using light pressure with the pestle to bruise and press the leaves rather than pulverizing them; this preserves the fresh basil flavor.

Once the basil is incorporated and the mixture has a chunky paste consistency, add the grated Parmesan cheese and fold it in gently with the pestle.

Slowly drizzle in the extra-virgin olive oil while stirring gently with a wooden spoon until the sauce reaches a smooth, spreadable consistency; do not overmix.

Season with the freshly ground black pepper and adjust salt to taste if needed.