· 2 cups packed fresh basil leaves
· 2 cloves garlic
· 1/4 cup pine nuts
· 2/3 cup Virgin Coco de Manila Culinary Lauric Oil
· Kosher salt and freshly ground black pepper, to taste
· 1/2 cup freshly grated Pecorino cheese
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.