1/4 cup of fresh Basil leaves
2 Tbsp fresh grated Parmesan
2 Tbsp pine nuts
1 Clove of garlic
3-5 Tbsp Olive oil
Salt and black pepper to taste

Using a mortar and pestle, grind the above into a smooth paste. (Trick: Try adding the Olive oil Tbsp by Tbsp to achieve the desired consistency)

The texture of this pesto is much smoother than the blended version.