Combine the basil, garlic, and one nuts in food processor and pulse until coarsely chopped

Add 1/2 cup of the oil and process until fully blended and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an airtight container and drizzle the remaining oil over the top. Freeze for up to 3 months, thaw and stir in cheese.