Basil Walnut Pesto

This year I found the right spot in my backyard to grow my basil plant. It has been beautiful and I am using the fresh leaves all the time. Last week I made pesto for our homemade pizza and it was to die for! Pasta, pizza… so many great options when it comes to pesto.


  • 2 cups fresh basil leaves, rinsed and dried
  • 1/2  cup coarsely chopped walnuts
  • 6 tablespoons freshly grated Parmigiano
  • 1/2 cup organic extra virgin olive oil
  • 2 large garlic cloves
  • juice of 1 fresh lemon
  • salt and pepper to taste


In a food processor add the basil, walnuts, garlic and olive oil. Pulse a couple times to start the process. Add the 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. I also like to freeze small batches to make sure I have pesto for any surprise recipe.