Homemade Pesto

I always make a big batch of this in late August to freeze ... using up the last of my fresh basil from the deck.

2 C. packed basil
2 cloves garlic
1/4 C. pine nuts
2/3 C. extra-virgin olive oil
Salt & pepper, to taste
1/2 C. grated fresh pecorino cheese

Combine basil, garlic, and pine nuts in food processor and pulse until coarsely chopped.
Add half of the oil at a drizzle until fully incorporated.
Season with salt & pepper.

Pour into container(s) and drizzle remaining oil over the top and freeze.

Thaw and add cheese before serving.

*if serving pesto now, drizzle in all oil at same time, and add in cheese by hand.*

{LDM}