This freezable basil pesto can be a lifesaver to have on hand for impromptu guests. Because the cheese is omitted, the pesto will be a bit runny; it will thicken once you thaw and process with cheese.
- ¼ cup pine nuts
- 3 cloves garlic
- 2½ cups basil leaves
- 1 cup Romano cheese
- ½ teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- ¾ cup olive oil
In a food processor fitted with the steel blade, place pine nuts, garlic, basil, Romano, salt and pepper. Slowly feed olive oil through feed tube of processor and process until pureed.