Rinse the basil in a colander. Pour a kettle of boiling water over the basil to wilt it, then run cold water through it or dump it in an ice bath to stop it cooking further.
In a food processor or blender pulse the nuts and garlic to chop them a bit – this is more important in a blender than a food processor.
Add the basil and ½ cup olive oil and process until the paste is fine and smooth. You may need to scrape down the sides a few times, especially in the beginning.
Add grated cheese and black pepper and mix well to combine.
Spoon into Sinchies pouches, squeeze all the air out and seal.
If you’re going to freeze them, leave out the cheese and add it in when you have defrosted it instead.