Homemade Pesto Sauce

Ingredients:

1/2 cup pine nuts

3 cloves of garlic, pressed

1/2 cup of olive oil

2-3 cups of fresh basil (about 1 large bunch of Italian large leaf or sweet basil)

1/2 cup of freshly grated pecorino romano cheese

a pinch of Kosher salt to taste

Directions:

In a food processor pulse the pine nuts completely and add the garlic and olive oil. Blend until smooth. Add the basil in small handfuls, scrapping the sides of the bowl to make sure all of the ingredients are blending evenly together into a paste. Do not over blend or the mixture will turn brown. Pour the mixture into a bowl and using the spatula, stir in the cheese and the salt. Pesto sauce will freeze well for up to 3 months.