Classic pesto sauce

Ingredients:

• 2 cups fresh basil leaves (packed)
• 2 cloves of garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, in portions
• Coarse salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated pecorino cheese

Preparation:

1. In a food processor, combine the basil, garlic, and pine nuts and pulse until coarsely chopped. Add 1/2 cup oil and process until smooth. Season with salt and pepper.
   
   If you use the sauce immediately, add the remaining oil and pulse again until smooth. Transfer the pesto sauce to a large serving bowl and stir in the cheese.
   
   If you are going to freeze the sauce, transfer it to an airtight container, and drizzle the remaining oil over it. Freeze for up to 3 months. Defrost and stir in the cheese before serving.