Classic Basil Pesto

• 1/3 cups Walnuts (You Could Also Use Pine Nuts. I Just Love How It Tastes With Walnuts.)
• 3 cups Fresh Basil Leaves, Packed
• 3 cloves Garlic, Minced
• 1/2 cups Extra Virgin Olive Oil
• 1/2 cups Freshly Grated Parmesan Cheese
• 2-1/2 teaspoons Fresh Lemon Juice
• 1/4 teaspoons Lemon Zest
• 1 pinch Sea Salt And Freshly Ground Black Pepper

1. This makes 1 cup pesto.
2. If the walnuts are not already chopped, roughly chop them. Combine the basil and the nuts in a food processor. Pulse a few times to combine. Add the garlic and pulse a few more times.
3. Using the processor's feed tube, slowly add the olive oil in a constant stream, while the food processor is on. Be sure to stop and scrape down the sides with a rubber spatula if a lot of pesto is being left out.
4. Add the cheese and pulse again, until blended. Add the lemon juice, zest, and season with salt and pepper to taste. Pulse a few more times to combine.
5. Tip: Pesto freezes really well! I like to pour its basil goodness into an ice cube tray and after the cubes freeze, I store them in a bag for neat little serving-size pesto packages.

walnuts, fresh basil, garlic, olive oil, freshly grated parmesan cheese, lemon juice, ubc, salt

Taken from tastykitchen.com/recipes/condiments/classic-basil-pesto/ (may not work)