This is a great tapa to serve with a cheese and charcuterie board. Unlike a typical basil pesto, this one is all about the pecorino, and I like to serve it in endive boats or in a small bowl with crusty bread and some castelvetrano olives. This would also be a great topping for yam toast. A nice sparkling rose pairs very well with this, too.
1 1/2 cups macadamia nuts
8 oz aged pecorino cheese, chopped
3/4 cup extra virgin olive oil
1 tablespoon capers
3 tablespoon sun-dried tomatoes, chopped
a pinch of crushed red pepper ( I like mine spicy, so I add about 1/2 teaspoon)
a handful of chopped parsley
juice from 1/2 lemon
1. Blend the nuts in a food processor until they’re in nice small pieces.
2. Add the cheese and blend until it’s in small chunks. Be careful not to over blend and end up with a paste.
3. Add the rest of ingredients and blend for 10-15 seconds. Enjoy!