Pesto Sauce

Learned from Alana, who got the recipe from Kathleen, who initially found it on the Food Network.

Ingredients:

2 cups fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra virgin olive oil, divided

Kosher salt and freshly ground pepper, to taste

1/2 cup freshly grated Pecorino cheese

Instructions:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. 
2. Add 1/2 cup of oil and process until fully incorporated and smooth. 
3. Season with salt and pepper.
1. 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.
2. If freezing, transfer to an air-tight container and drizzle remaining oil over the top.  Freeze for up to 3 months.  Thaw and stir in cheese.

Kathleen made this once with Jennifer, Erin, and Jason's assistance for a party once and it was a huge hit!