- 2 cups basil leaves, packed
- 1 tsp minced garlic
- 1/4 to 1/3 cup grated Parmesan cheese
- 1/3 to 1/2 cup toasted walnuts
- 1/2 cup olive oil
- salt & pepper to taste
In a food processor, pulse basil and garlic. Add walnuts and cheese. Blend until well-combined. Then, with the food processor on, drizzle in olive oil until the pesto becomes a thick sauce (amount varies depending on consistency desired).
To store: pack in small container. Drizzle top with olive oil and store in air-tight container for up to a week in the refrigerator.
Note — I use a combination of four basil plants from my garden: sweet basil, lemon basil, thai basil, and purple ruffles basil. The lemon basil on its own makes a very flavorful pesto as well.