🍽️ Italian
⏱ 5 min
👥 4 servings
Instructions
1
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2
Add 1/2 cup of the extra-virgin olive oil and process until fully incorporated and smooth.
3
Season with kosher salt and freshly ground black pepper, to taste.
4
Add the remaining extra-virgin olive oil and pulse until smooth.
5
Transfer the pesto to a large serving bowl and mix in the freshly grated Pecorino cheese.
Notes
If freezing, transfer the pesto to an air-tight container and drizzle the remaining olive oil over the top. Freeze for up to 3 months. Thaw and stir in the cheese before serving.