Walnut Pesto

Ingredients:
1 cup packed fresh basil leaves, rinsed and dried
1/4 cup coarsely chopped walnuts
4 tbsp freshly grated parmigiano-reggiano
1/4 cup good extra virgin olive oil
1 large garlic clove
big squeeze of fresh lemon juice
salt and pepper to taste

Directions:

Pulse together basil and walnuts in a food processor (I used my mini one for this batch – easy clean up – but feel free to double the recipe if you’re in need of a bigger batch). Add garlic and olive oil. Pulse again. Add cheese, lemon juice and salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Store in an air tight container in the refrigerator. Add more olive oil before serving, if taken straight from the fridge.
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