2 cups firmly packed fresh basil leaves
3/4 cup grated Pecorino Romano cheese
3/4 cup extra virgin olive oil (or more, as needed)
2 tbs. pine nuts
4-5 cloves garlic (to taste)
Place all ingredients into food processor. Cover and process until fairly smooth. Add olive oil until you reach the desired consistency. I find it’s usually necessary to add a bit more than 3/4 cup.
Option:
For a nuttier flavor, roast the pine nuts in a greaseless frying pan until they are slightly browned before adding them to the processor.
Toss with cooked pasta.