4 c. fresh basil
1/2 c. olive oil
1 c. grated pecorino cheese
1 c. toasted pignoli nuts
2 cloves garlic
salt and pepper to taste
Run the basil through the food processor; add garlic, olive oil, salt, pepper and grated cheese and pulse until everything is blended.
Add pignoli and pulse until blended.
Makes about 2 cups.
Store in fridge for one week.
Serve over, chicken, fish, pasta or crostini.
You can freeze portions in an ice cube tray to use throughout the year.
