Pesto alla siciliana a modo mio, in due versioni

In a food processor, combine the basil leaves, pine nuts, garlic, salt, and black pepper.

Pulse the mixture until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.

Add the grated Pecorino Romano cheese and pulse again until incorporated.

Taste and adjust seasoning if necessary, adding more salt or pepper to taste.

Transfer the pesto to a jar or container and cover with a thin layer of olive oil to prevent oxidation.

Store in the refrigerator for up to a week or freeze for longer storage.

Spice Level: