Pesto

Ingredients:

2-2 1/2 cups of Basil leafs

1/3 pine nuts

1/2 cup of Pecorino Reggiano

4 cloves of garlic

1/2 tsp kosher salt

1 tbsp extra virgin olive oil

Directions:

You're going to need a food processor! Put the Pecorino Reggiano cheese into the processor, I buy a block and just cube it into there. Processes it and then add in the pine nuts and continue to process. You're going to want a rough grate of it, not fine! Finally add in the rest of the ingredients and process. I keep it for about 2 weeks in the refrigerator but if you want to keep it longer freeze it.