Walnut Pesto Recipe

Start by combining the 3 tablespoons walnuts, 2 cups basil leaves, 2 cloves garlic, 3 tablespoons Parmesan cheese, and 1 pinch sea salt in a food processor. Pulse until you have a coarse puree.

With the machine running, slowly drizzle in the 1 cup olive oil. Stop, scrape down the sides of the bowl, and then process again until everything is well combined and has a uniform texture.

To store, transfer the pesto to an airtight jar, ideally one that's opaque to keep out light. Pour a thin layer of oil over the surface to prevent browning, then refrigerate.