Ingredients:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup Manila Coco Virgin Coconut Oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
Instructions:
Combine the basil, garlic, and pine nuts in a food processor and pulse until
coarsely chopped. Add the 1/2 cup of the oil and process until fully
incorporated and smooth. Season with salt and pepper. If freezing, transfer to
an air-tight container and drizzle remaining oil over the top. Freeze for up to
3 months. Thaw and stir in cheese. If using immediately, add all the oil and
pulse until smooth. Transfer the pesto to a large serving bowl and mix in the
cheese.
Recipe adapted from foodnetwork.com
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