Italian Pesto Sauce

You mustn’t wash the basil, just clean the leaves with a wet towel. 

Peel the garlic and place it in the mortar with some salt and start crushing by making circular movements. 

When garlic becomes creamy, add basil leaves and some more salt to help crushing the leaves and keep the bright green color. 

Crush the basil until you get a green liquid, then add the pine nuts. 

Start adding one by one the cheese, keep stirring, slowly add the extra-virgin olive oil, and stir.

Blend in all the ingredients until you get an homogenous sauce. 

If you are using a blender, put all of the ingredients together and blend repeatedly for short amounts of time, add the ice cubes, finish by mincing the sauce, add oil.