In a pestle and mortar, add the Garlic (2 clove), Sea Salt (1/2 teaspoon) and work it until both ingredients have become a paste.
Add the Pine Nuts (20 gram) and continue to work the paste until all the nuts have been crushed.
Start to add the Fresh Basil Leaf (25 gram) little by little working in a round slow motion to break the leaves and release the oil.
Once you have a few leaves done, start to add the oil and cheese little by little interchanging between basil leaves, Extra-Virgin Olive Oil (70 gram), and Grated Parmesan Cheese (60 gram).
Repeat the process until you've used all the leaves, taste for seasoning and adjust accordingly. This recipe does not have black pepper.
Once done, add Crushed Red Pepper Flakes (1 pinch). This is just to give a slight heat without overpowering the flavor and aroma of the basil. Add the sauce in a glass container with lid and place it in the fridge.