Wash the basil leaves and dry them well without breaking them.
Pound the garlic in the mortar and then add the coarse salt.
Put the basil leaves a little at a time and crush them in a circular motion so as to break up the leaves gradually.
After having crushed all the basil, add the pine nuts, continue to pound with force to break them into small pieces.
Add the pecorino and the grated Parmigiano to the mixture and, towards the end, add the oil, mix everything together and it is ready to season your pasta.