1. In a food processor, combine the pine nuts or peeled almonds, garlic cloves, and a pinch of salt. Pulse until the nuts and garlic are finely minced.
2. Add the fresh basil leaves to the processor. Start by adding a small amount of olive oil, about 1/4 cup, to help with blending. You can adjust the amount of oil later
3. Process the mixture until the basil is finely chopped and the ingredients are well combined. If needed, scrape down the sides of the processor bowl to ensure even blending.Gradually add more olive oil as you continue processing. The amount of oil you use depends on the desired consistency of the pesto. Add enough oil to achieve a smooth and spreadable texture.
4. If you’re using cheese, you have two options:
   • Option 1: Add the grated Pecorino Romano or Parmesan cheese to the processor and blend until well incorporated.
   • Option 2: Add the cheese later, after processing the other ingredients. Stir the cheese into the pesto by hand.

• Taste the pesto and adjust the seasoning. Add more salt or olive oil as needed to reach your preferred taste and texture.
  • Enjoy your homemade Green Pesto! This versatile sauce can be used as a spread, pasta sauce, dip, or topping for various dishes, adding a burst of fresh and vibrant flavor.

Pesto can be stored in the refrigerator for a few days, covered with a layer of olive oil on top to prevent oxidation.