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