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.
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.
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.
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