Alex’s Pesto

1 cup pine nuts

4 ounces basil leaves

2 cloves garlic

½ cup extra-virgin olive oil

3 ounces grated pecorino Romano cheese

Pop all the ingredients in a food processor, or, if you want to go the Italian grandmother route, use a big knife or mezzaluna to hand chop the pine nuts, basil and garlic. Then transfer the chopped items to a bowl and whisk in olive oil and cheese.

Chef Alex Ciciora, The Pizza Via, Downers Grove