I bought a little container of parmesan cheese pieces from the store (Fresh Street Market!) for $3, brought it home and whizzed them up in my food processor. My food processor jumped and clanked and I thought it was going to burst apart, but eventually it whizzed the parmesan into teeny pebbles of cheesy goodness.
This pesto is one of my favorite recipes of hers - instead of basil and pine nuts she uses spinach and walnuts! So delicious. My garlic was incredibly bitey in the finished dish, so I stirred in a couple of spoons of the parmesan to try to tone it down. If you were keeping it vegan you could use some nutritional yeast - and it was delicious. We tossed it with ravioli for a quick dinner. The next day the garlic had mellowed a bit and it was even better. I smeared it on some toast and topped it with tomato slices. Super good.