3tablespoonsfinely grated Parmesan or Pecorino Romano cheese
Kosher saltas needed
Instructions
Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil.
Add the cheese and pulse until blended in. Taste and add salt if needed.
Notes
Traditionally, in Italy, pesto is classically made using a mortar and pestle. I’m just not that industrious or patient, so I use my food processor. You can also make pesto in a blender.