One of our lovely customers passed on a recipe that her father, an amazing cook and lover of food, had created. The nutmeg gives this pesto its special "Milto" quality.
Put everything except cheese in a blender and blend at high speed until smooth, stopping blender every 5-6 seconds to push stuff down with a rubber spatula.
The sauce should be thin enough to run off the spatula easily. If it seems too thick add as much as 1/2 cup more olive oil.
Transfer sauce after completely blended to a bowl and stir in 1 cup grated Parmesan.
Add 1-2 Tablespoons hot pasta water before mixing sauce with pasta.