Ingredients:

  • 2 cups (packed) fresh basil leaves (about 60 g)
  • 1/2 cup walnuts, toasted and cooled (60 g)
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • 2 cloves garlic, peeled (about 8 g)
  • 1/2 cup extra virgin olive oil (120 ml)
  • 1 tablespoon fresh lemon juice (optional, about 15 ml)
  • Salt, to taste (start with 1/2 teaspoon sea salt)
  • Freshly ground black pepper, to taste

Instructions:

  1. Spread walnuts on a baking sheet or in a dry skillet. Toast in a 350°F (175°C) oven for 5 minutes or until golden and fragrant, stirring occasionally. Cool before using.
  2. Rinse and pat dry fresh basil leaves thoroughly to avoid watery pesto.
  3. Add basil, toasted walnuts, garlic, and Parmesan cheese to the food processor. Pulse to begin blending.
  4. With the processor running, slowly drizzle in the olive oil until the mixture comes together but still has some texture.
  5. Add lemon juice for brightness (optional). Season with salt and pepper to taste. Pulse once more to combine.
  6. Check consistency – if too thick, add more olive oil, one tablespoon at a time. Taste and adjust seasoning as needed.
  7. Use immediately tossed with pasta, spread on sandwiches, or store in an airtight container in the fridge (for up to 5 days). Pour a thin layer of olive oil over the surface before sealing to prevent browning.