Step 1

Add basil leaves, walnuts, garlic, salt, black pepper, parmesan cheese, lemon juice, and 2 tbsp olive oil to the jar of a food processor.

Step 2

Blend until a finely chopped mixture forms.

Step 3

While the food processor is running, begin drizzling the remaining olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.

Step 4

Scrape the sides of the jar a few times while blending.

Step 5

Taste test for salt and add more if required.

Step 6

Pesto is ready to use immediately, otherwise, store it in an airtight container in the fridge for up to a week. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.