- 2 cups fresh basil leaves
- 2 cloves garlic
- cup olive oil
- 3 tablespoons freshly grated Parmesan cheese
- 1 pinch sea salt
- 3 tablespoons walnuts
- Combine walnuts, basil, garlic, Parmesan and salt in food processor and process to a coarse puree.
- With the machine running, slowly add the oil. Scrape down the sides and process again. Store pesto in an airtight jar, preferably opaque to keep out the light. Keep pesto covered with a layer of oil to prevent the surface from browning. Store in refrigerator.