Basil Pesto
Italian Vegetarian Easy total time5 mins addedNovember 2020
- 2 cups packed fresh basil leaves
- 2 large garlic cloves
- ¼ cup pine nuts
- ⅔ cups extra-virgin olive oil, divided
- Kosher salt
- Fresh ground black pepper
- ½ cup freshly grated Pecorino-Romano cheese
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil 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 for up to 3 months. Thaw and stir in cheese.