Sauce Pistou Provençal

This is delicious spread on bread but has many other uses as well. This is similar to pesto alla genovese but the general images I have seen on French-language sites tend to show a more rustric sauce than you see with pesto alla genovese so that's what I made here today.
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Recipe:
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80g basil
4 cloves garlic
Olive oil (enough for consistency)
1/2 tsp salt
(optional) 1-2 slices of baguett
(optional) a handful of grated emmental cheese
In a mortar and pestle (you can also do this in a food processor) crush and grind the garlic with the salt. Add olive oil to make a looser paste. If adding bread, add that now and keep grinding.
Add the basil a bit at a time, grinding it into a nice consistency (however you like it), adding a bit more along with more olive oil on each addition.
At the end, you can add Emmental cheese and continue to grind into the desired consistency.
Serve as a spread on bread.