5-8 oz Parmesan Wedge - Cut in to small chunks
1/3 Cup Olive Oil
2 Sprigs Fresh Rosemary Leaves Or 1 Table Spoon Dried Rosemary
4 Cloves Minced Garlic
1 Squeeze fresh lemon
Salt & Pepper to taste
Heat Olive oil in pan on medium heat. Add minced garlic to begin browning, once the garlic begins to sizzle, add the Rosemary leaves a. Let them "pop" in the oil, and wilt. Being sure they keep their green color, not browning and burning. The whole saute of the garlic and Rosemary should take no more than 3-4 Mins.
Transfer the oil, garlic and Rosemary mixture to a dish.
In a food processor or blender, take the chunks of Parmesan and begin to blend on low, while these are being broken down, pour in the olive oil mixture. Squeeze a bit of fresh lemon into the mixture as well. Continue to blend until a chunky consistency has been reached. This should take only a few seconds.