Coarsely chop the basil leaves, put them in a tall container with the yogurt and white wine and blend with a hand blender.
Peel the garlic cloves and cut them first into thin slices, then into sticks. Heat the oil in a frying pan and roast the garlic sticks in it over medium heat until light brown. Stir constantly, the garlic must not become too dark, otherwise it tastes bitter.
Roast the hazelnut kernels in a dry frying pan, turning until golden brown, then pour into a sieve, cool and shave off the brown skins. Place nut kernels in a freezer bag form and crush coarsely with a cake roller. Stir nuts and garlic with the oil into the basitikum yogurt and season with salt and pepper.
Do not put the sauce in the refrigerator, the consistency will be too firm.