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Pesto alla Genovese (in mortar)

pounded in a mortar 3 small cloves of garlic, a tablespoon of pine nuts, and optionally, two nuts to where you removed the peel, add Now a teaspoon of salt and the leaves washed and dried well in a big bunch of basil from Pra. Start a fool than to crush the pestle counterclockwise on the left side of the mortar while grabbing the mortar for the ears you do turn in the opposite direction that time and obviously if you are left-handed choose accordingly. Work long until you'll see more pieces of leaves but only a perfectly homogenous mush, add at this point only a handful of Sardinian cheese and grated Parmesan. Helping with the pestle and a spoon, stir in the cheese. Add 3-4 tablespoons of olive oil and mix well together. If you keep it put it in a cup where it compacts well and covered it with oil so it can be stored outside the refrigerator.