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more recipes at: vegetarianfoodadventures.blogspot.com/
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshley grated Pecorino cheese (I recommend Veggie Grated Topping by Galaxy Nutritional Foods) http://www.galaxyfoods.com/galaxy-products/soy-cheese/veggie/veggie-grated-topping/
1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. IF using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
3. IF freezing, add only 1/2 of the oil while mixing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.; Thaw and stir in the cheese.