Wash and dry the basil. In the mortar pound some leaves, gradually adding the others, in
this way it will be easier to crush them.
Add the pine nuts, a few at a time, then a sliced clove of garlic and a pinch of coarse salt.
Reduce the ingredients to a pulp.
Add the cheeses and mix well. Pour 40 g of oil into it, working the pesto until it is
homogeneous and of a compact consistency.