• 1 small clove garlic peeled
• 1/2 tsp. kosher salt
• 1/3 cup pine nuts
• 4 oil-packed sun-dried tomato halves
• 1/2 cup fresh basil leaves
• 1/4 cup fresh oregano leaves
• 1/3 cup extra-virgin olive oil and more for storing
• 1 plum tomato (about 4 ounces), blanched, peeled and seeded
• 1 Tbsp. grated Pecorino Romano cheese

Place garlic and salt in a mortar. Add about 1/2 of the pine nuts, sun-dried tomatoes, basil, oregano, and olive oil. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.

Add remaining ingredients except cheese, crushing as directed. Stir in cheese. Transfer to an airtight container, cover with a layer of extra-virgin olive oil, and refrigerate up to 5 days.