A traditional pesto made with fresh basil, garlic, Parmesan cheese and olive oil.
Place the garlic and the course salt in a large mortar and pestle and pound it vigorously into a paste. Add the basil gradually and grind to a dark paste. Add the cheese in 4 batches and pound it until it is the consistency of soft butter. Gradually beat in the oil until the sauce has the consistency of coarse mayonnaise. This sauce can be added to soup, or to pasta. Do not heat the sauce because the cheese will get stringy and clump.