Step 1

Start making the pesto by separating the basil leaves from the stems. Discard the stems. Wash and dry the leaves.

Step 2

Put the basil, garlic cloves, lemon juice, parmesan, walnuts, salt, and pepper into a food processor and blend together. Using a rubber spatula, scrape down the sides. Slowly add the olive oil through the feed tube of the food processor. Or you can stop the food processor, remove the lid, and drizzle in the olive oil.

Step 3

Blend until smooth.

Step 4

Store the pesto in the fridge. Pour it into a container and cover it with a layer of olive oil on top to help it last longer.