1 c packed basil leaves
1 clove garlic
1/8 c toasted pine nuts
1/3 c olive oil
1 tbsp freshly grated Pecorino Romano
Combine the basil, garlic and pine nuts in a food processor and pulse until roughly chopped. Add 1/4c of the olive oil, streaming through the top, and process until smooth. Season with salt and pepper and at this point, set aside the pesto that you want to freeze. Add the cheese to any pesto that you want to serve immediately (about 1 tbsp per 1/8 cup of pesto seemed like a good ratio to me but if you like more cheese, go for it!). Toss pasta in the pesto and add whatever you’d like (cooked tomatoes, cold tomatoes for a cold salad, fresh mozzarella, more cheese) and eat!