Enough for roughly two portions.

Ingredients

• 1/2 cup walnuts, lightly toasted
• 1 packed cup fresh basil
• 1 small garlic clove
• 1/4 cup finely grated Parmesan
• 1/3 cup extra-virgin olive oil
• 1–2 teaspoons lemon juice
• 1/4 teaspoon salt
• Black pepper, to taste

Method

1. Lightly toast the walnuts in a dry pan over medium-low heat for 3–5 minutes, until fragrant. Cool slightly.
2. Pulse the walnuts, basil, garlic, Parmesan, lemon juice, salt, and pepper until coarse.
3. Slowly add the olive oil and blend until spoonable but still a little textured.

Notes

• Makes about 3/4 cup pesto.
• Add more olive oil if it seems too thick.