Ingredients:

  • 1 cup (120 g) fresh basil leaves, packed
  • 1/2 cup (60 g) walnuts, toasted lightly
  • 1/2 cup (50 g) grated Parmesan cheese (or Pecorino Romano)
  • 2 cloves garlic, peeled
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) fresh lemon juice (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Toast the walnuts: Heat a dry skillet over medium heat. Add walnuts and toast for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove and let cool.
  2. Prepare the basil and garlic: Remove basil leaves from stems, rinse and dry thoroughly. Peel the garlic cloves.
  3. Blend the ingredients: Add basil, toasted walnuts, Parmesan, and garlic to the food processor. Pulse several times to combine roughly. While blending on low speed, slowly drizzle in olive oil until the mixture forms a smooth, creamy paste. Add lemon juice, salt, and pepper and pulse briefly to mix evenly.
  4. Adjust texture and seasoning: Scrape down sides with a spatula as needed. Taste and adjust salt/pepper or add a splash more olive oil if desired for looser consistency.
  5. Serve or store: Use immediately tossed with pasta, as a spread, or refrigerate in an airtight container for up to 3 days. For longer storage, freeze pesto in ice cube trays.