Pistachio Pesto

3 Tbsp shelled pistachios
2 c packed fresh basil leaves or arugula
1 garlic clove, peeled
2 pinches sea salt
1/2 c extra virgin olive oil
1/4 c freshly grated Pecorino Romano

Combine pistachios, basil, garlic and salt in a stone mortar.  Grind with the pestle until fine.  Drizzle in olive oil.  Continuously grind while adding cheese one tablespoon at a time.  Store in a jar topped with a thin layer of extra-virgin olive oil.  Will keep in the refrigerator for 7-10 days.

Note:  Pecorino Romano is a cheese made from sheep's milk and is thus dairy free as our family defines it.

Note:  This can also be done in a food processor.