1/4 lb basil
3 cloves garlic
salt, to taste
1 scant cup Pecorino or Romano cheese
1/2 cup good quality olive oil
2 tablespoons hot water

Harvest basil on a dry, sunny day.

Clean the basil with a clean cloth or paper towel and pick over to remove bruised leaves and stems.

In a mortar and pestle, pound leaves, a few at a time, adding garlic and coarse sea salt or kosher salt, until a smooth paste is obtained.

Alternatively, combine all ingredients in a blender or food processor.

Taste, and adjust seasonings.

Submitted by: CM