Wash your basil leaves and dry them of excess water by placing them on a paper or canvas towel. Grate your hard cheese, crush garlic cloves with the flat of a knife to make it easier to mash it in the mortar.
Put your dried basil leaves, garlic cloves into a mortar or a blender.
Start “mashing” them.
When you get a lumpy and mushy compound, add pine nuts and continue mashing. Pine nuts will absorb most of the moisture content of basil leaves, and your mixture is getting more and more like a pesto.
Add cheese and continue mashing. The only task is to compound your ingredients. You will get a dry compound which calls for some liquid.
And at last, add the golden extra-virgin olive oil to crown it all. Pour it into your pesto and stir thoroughly.