Pistachio, parsley and Pecorino pesto

1. Add a pinch of sea salt to the mortar. Peel the garlic clove and add it, along with the pistachios. Pound finely.
2. Then add the flat-leaf parsley and also pound this finely.
3. Next, mix in the grated pecorino cheese and add the extra virgin olive oil.
4. Mix well and, if necessary, add a bit more extra virgin olive oil until the desired consistency is reached.

Tip: Using a blender? Then combine all the ingredients except the olive oil. Only add the oil after everything has been finely blended.