Lemon Walnut Pesto Recipe

The basil growing in the kitchen
The basil growing in the kitchen

Joni and I allow basil plants to grow in the kitchen. We are therefore pretty much required to make pesto. Consider for a moment that store bought basil (especially the organic kind) is more expensive per ounce than gasoline or cheap Scotch whiskey.  I thought that now would be as good a time as any other to share the current test kitchen version of my lemon walnut pesto which includes:

2 cups of fresh basil leaves
1/4 cup walnuts without shells
1/8 cup EVOO
1/4 cup lemon juice
5 cloves of garlic or 1 1/2 tablespoons
salt and pepper based on personal preference

1/4 cup freshly grated parmesan cheese

Theoretical preparation directions provided for educational purposes only:

1. Use a food processor with at least two cups capacity to chop up the walnuts then add the garlic
2. After processing the walnuts and garlic in the food processor add the EVOO, lemon juice, salt & pepper, and then the basil leaves
3. Store in an airtight container or plastic bag (additional lemon juice can be added for storage)

If you come up with any alternations, then please feel free to let me know via the comment section of this post.