In a mortar and pestle, pound the garlic and the salt until a paste forms.
Add the pine nuts and basil and pound until nuts are ground and basil is broken up and well pounded.
Add a little of the extra virgin olive oil and pound well to combine.
Gradually add remaining olive oil, mixing well after each addition.
When all the oil has been added stir in parmesan.
Check seasoning and adjust as necessary.
Cook the pasta in plenty of boiling salted water until al dente and Drain.
Turn the hot pasta into a bowl and add ¾ of the pesto, toss well and transfer to serving bowls.
Serve topped with the remaining pesto.