½ cup hard cheese (I like a three cheese blend of parmesan, fontina and
⅓ cup pine nuts
¼ tsp aleppo pepper
¾ cup extra virgin olive oil
Instructions
Add garlic to a food processor and chop into fine pieces. Add remaining ingredients, adding about ¼ cup of oil at a time until pesto is smooth and slightly oily.
Recipe by Weekend Table at https://weekendtable.com/2015/06/28/arugula-basil-pesto/