This recipe calls for all dry ingredients and leaves out the oil. The results are a thicker, greener take than you may be used to and it may just be a very welcome change.
palmful pine nuts
6 cloves garlic
5 tight fistfuls basil
1 teaspoon black pepper
1/4 cup pecorino romano
Throw all of your ingredients into a food processor and blend the ingredients on Low/Slow speed. Use the pulse function to evenly distribute all of the ingredients, if needed.
Spoon the pesto (it's too thick to call it a sauce) on top of your choice of pasta or mix it up with it.
Recipe courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post.