• Start by considering if you want a slightly nuttier taste. If you do, roast the pine nuts for 30 seconds in a dry pan
• Peel the garlic

Food processor-style:

• Add everything but the oil and process. Add oil slowly until the mixture is smooth. Add more cheese if it gets too runny. Season with salt and pepper.
• If you are doing this the old fashioned way:

Pestle and mortar-style:

• Pound the garlic in the mortar with some salt
• Pick and roughly chop the basil leaves before you add it to the mortar and pound it to a paste.
• Add the pine nuts and half the cheese - more bashing.
• Drizzle in some oil, then the rest i the cheese.
• Pound until you get a smooth paste. Season with salt and black pepper