Paula’s Pesto

Paula’s Pesto
(makes 1 cup)

2 cups fresh basil leaves, packed
1/2 cup freshly grated pecorino romano
1/2 cup extra virgin olive oil (don’t use cheap stuff)
1/3 cup pine nuts
2 medium sized garlic cloves, minced
½ lemon squeezed
Salt and freshly ground black pepper to taste

Directions: Mix all ingredients in a food processor except the olive oil, salt and pepper. Once roughly chopped, slowly add the olive oil, then salt and pepper to taste

Seal tightly in a container. You can freeze pesto by adding a layer of olive oil on top of the pesto mixture to preserve and prevent browning.