Basil Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts or slivered almonds
2/3 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino Cheese or Parmesan cheese

Chop up the cheese in the food processor, add the garlic cloves and pine nuts. Add the basil leave, 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.  Can add to pasta right now.

If you put it in the refrigerator, cover with saran wrap in the container.  When the air touches pesto it will oxidize and turn dark.  Keep closely covered with plastic wrap to minimize this.  Will not hurt anything.

If freezing, transfer to an air tight container and drizzle with remaining oil over the top and cover with plastic wrap.  Freeze for up to 3 months.  Thaw and use.

Uses:
On Pasta,
On sandwiches in place of Mayo
Mixed with cream cheese on bagels
On chicken
etc.