I realize that this would go faster in a food processor, but A) I don't have one, and B) I like the coarser texture of the hand chopped pesto.Add half the pine nuts. You know the drill. Add the other half. Chop-chop!
See? Chopped up fine, but not a paste. Don't worry, we're almost there.Using the Ulu, a spatula, or your hands, mix in the grated cheese. Freshly grated is preferred, but this time I used ready-grated. I used parmesan, because romano is a little more strong in flavour and can overpower the spicy basil and the pungent garlic.
Salt and pepper to taste. You can get away without salt in this if you use salt in you pasta water, but since I use pesto on sandwiches, in past, in salads, and on crackers, I salted.
Gently squeeze it into a ball. When it looks like this (What is going on with my hand?? It doesn't look that pudgy in person, I swear!!):It's ready for a container. "But wait" you cry, "You forgot the oil!!" No I didn't. Patience, friend. Really, if you've read this blog for any length of time, haven't you noticed that I often don't do things the normal way??