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.