Basil Pesto– without nuts
1 cup fresh basil leaves, washed, completely dried and base stems removed.
1 large clove garlic, cut in half
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
In a food processor, add in basil, garlic and s&p.
Pulse until coarsely chopped.
Then drizzle in the oil, as the food processor is on, until fully incorporated and smooth.
* If using immediately, mix in the cheese.
*If freezing, do not add cheese. Store in an air-tight container, add a layer of olive oil over the top. Cover. Freeze. When you want to use some, thaw and stir in cheese.