freshly grated Pecorino Romano cheese
big handfuls of fresh Italian flat-leaf parsley (about 2 cups), stems removed
extra virgin olive oil (your best stuff)
crushed red pepper
Throw everything except the oil into a mini-cuisinart and pulse a few times to break it down. Scrape the sides down and then add the oil slowly, while pulsing, until incorporated. The cheese is probably salty enough, but you may want to add a bit of salt. I didn’t.
Don’t forget the ciabatta toasts!