2tablespoonsPecorino Fiore Sardograted or cut into very small pieces
2clovesgarlicpeeled (more if you like your pesto very garlicky)
2tablespoonpine nutsoptional: toast pine nuts first for added depth of flavor
Coarse saltto taste, at least 1 teaspoon
Place basil, garlic, pine nuts and Parmigiano into a food processor that has been chilled in the fridge for an hour. Chop coarsely and only for a few seconds. The food processor can sometimes transfer a bit of heat to your pesto, making the color darker. Chilling the machine and processing as minimally as possible helps prevent this
Add salt and the Pecorino. Mix well using short pulses
With mixer running, add a stream of olive oil until your pesto becomes creamy. This should take about five minutes.