You could load all the ingredients into a food processor, however the real way to make pesto and to capture the essence f the flavour and the texture is by using a pestle and mortar.
Place the salt in the base of the mortar, add the basil leaves, pine nuts and garlic. Rotate the pestle to grind the ingredients down- the slat helps this. When this starts to happen start to add in the cheese a little at a time. Now start to pour in the olive oil a little at a time until all the oil has been dissolved.
