Ingredients:

• 2 cups packed fresh basil leaves

• 2 cloves garlic ( optional as I like to store my pesto sauce for 2 weeks or so I tend to not add garlic, however it does infuse the flavors, so add it if you will use the sauce in the next three days of making it )
• 1/2 cup pine nuts
• 2/3 cup extra-virgin olive oil
• Cooking cream (optional same guidance as the garlic applies)
• Salt and black pepper to taste
• 1/2 cup freshly grated Pecorino cheese or Parmesan cheese 

Note: You can still add garlic and cream and store it for up to 3 months by freezing it. However, I don’t like the texture of the sauce once it defrosts (it gets too watery).

Method:

1. Combine the basil, garlic, pine nuts and cheese in a food processor till the ingredients are finely chopped.

1. Add the olive oil and cooking cream and blend well.
2. Season with salt and pepper.