Yield: about 4 cups
1 large or 2 medium bunches of fresh basil
1.5 - 2 cups of good quality olive oil
1.5 - 2 cups imported Pecorino Romano or Parmigiano-Reggiano cheese cut into 1/2 inch cubes
3-4 medium sized fresh garlic cloves, peeled
Wash the basil thoroughly in cold water. Dry it completely in a towel and remove stalks. Place leaves in food processor. Once the processor is started, pour in enough olive oil to liquefy the basil (about 1 cup). Immediately add the Pecorino, a few cubes at a time along with the garlic. Slowly add enough of the remaining olive oil to thin the mixture. Blend for roughly one minute. The pesto is ready when the tiny bits of basil and Pecorino are the size of coarse sand.
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