INGREDIENTS
1 cup grated pecorino cheese
1 cup olive oil
1 cup whole parsley leaves with tender stems
2 shallots, roughly chopped
¾ cup toasted almonds
½ cup basil leaves
1½ Tbsp. lemon juice
1 tsp. kosher salt
PREPARATION
• In the bowl of a food processor, pulse all the ingredients until well-combined.
• The remaining pesto will keep, covered and refrigerated, 1 day.
This article appears in September 2016.