Pesto freezes very well, if the cheese is left out until after dressing the pasta with the sauce.

  • 2 c. fresh basil leaves, lightly packed
  • 1/2 c. grated Pecorino Romano cheese
  • 4 gloves garlic, crushed
  • 1/2 c. olive oil
  • 1/2 chopped, toasted pine nuts (optional)

In a blender, place basil, cheese and garlic.  Add olive oil slowly.  Add pine nuts, and toss with any kind of pasta, cooked al dente.