This is my version of green pesto, I sometimes find that the garlic element in home made pesto can be rather harsh so I like to roast off my garlic cloves to give a lovely mellow garlic-y falavour. Also many people use parmesan cheese, but I tend to favour pecorino purely out of personal taste, but parmesan will work just as well. I find this sauce is best made in a good heavy pestle and mortar (granite for example), it can be very hard work otherwise. If this is a problem simply combine your ingredients in a food processor.
Recipe posted by TimBris83