- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor (I used the magic bullet) and pulse until coarsely chopped. Add 1/2 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.