|Garlic||5 Clove (25 gm), minced|
|Fresh basil leaves||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Olive oil||6 Tablespoon|
|Pignoli nuts||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Pound the garlic and the basil together in a mortar.
Pound in the grated cheese, turning always in the same direction, together with a drop or two of oil to make the mixture stick together.
Pound in the nuts and a little more oil.
Stir in the remaining oil, a few drops at a time, using 4 tablespoons.
If a thinner sauce is wanted, stir in the remaining oil.
Season with salt and pepper to taste.
The sauce may be made in a blender almost as satisfactorily, but a blenderized sauce has a different consistency from one made in the mortar.
For the blender sauce: Combine all the ingredients and 4 tablespoons of oil in a blender.
Puree and scrape down the sides with a rubber spatula.
If too thick, add the remaining oil and puree again.