Basil Pesto

By LynnWelch

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup EVOO, divided
• Salt and pepper to taste
• 1/2 cup grated Pecorino cheese

Preparation

Step 1

Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.
Add 1/2 cup of the EVOO and process until smooth.
Season with salt and pepper.

If using immediately, add the remaining EVOO and pulse until smooth.
Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze up to 3 months. Thaw and stir in cheese.