Purée the first four ingredients to a coarse paste in a food processer. Crumble the cheese and add with half the oil and purée for 30 seconds. Scrape down the sides of the bowl, add the remaining oil and the lemon juice and purée for a further 15 seconds. Tip into a bowl and stir in salt to taste. If you want a thinner pesto, just mix in more oil.
© 1997 Peter Gordon. All rights reserved.