1 bunch fresh flat-leaf (Italian) parsley
2 garlic cloves
handful of pine nuts
1/4 cup grated aged asiago (or parmesan)
squeeze of fresh lemon (optional)
In your food processor or blender, whiz the two garlic cloves until finely minced. Add the parsley, pine nuts, and parmesan and blitz until the ingredients have come together. Drizzle in olive oil until the pesto is the consistency you desire. Season with salt, pepper, and a squeeze of fresh lemon to taste.