Our pine nuts and garlic.

我們的松子和大蒜。

Last but not least, is a touch of coarse sea salt and why not a bit more olive oil when making pesto with a pesto and mortar.

最後但並非最不重要的是，在用香蒜醬和研缽製作香蒜醬時，要加一點粗海鹽，為什麼不加一點橄欖油呢？

The order the ingredients go in is a little bit different.

成分的順序有一點不同。

Roberto starts with garlic.

羅伯託從大蒜開始。

Now it's the basis.

現在是基礎。

Turn sea salt, we add the two cheeses and olive oil, and our pesto is ready.

翻開海鹽，我們加入兩種奶酪和橄欖油，我們的香蒜醬就準備好了。