½ cup fresh basil leaves
5 Tbsp Olive Destination Fused Lemon Extra Virgin Olive Oil
2 Tbsp Parmesan cheese
1 clove garlic
2 Tbsp toasted walnuts
¼ tsp salt
¼ tsp pepper
Heat oven to 350°.
Toast nuts on sheet pan in oven until they start to brown -about 6 minutes
Put basil, parmesan, nuts in food processor and blend.
Add oil and blend to texture, but not to fine paste.
Add salt and pepper to taste.
For a variation:
Add 1 Cup of sun-dried tomatoes to the above Pesto recipe.