Basil Walnut Pesto

Directions

1. 1
   Place basil, nuts, cheese, garlic, and salt in a food processor or high powered blender and pulse several times until it starts to come together but still looks pretty chunky. Scrape sides down.
2. 2
   While the food processor/blender is running add 1/4 cup of olive oil. Scrape sides down again.
3. 3
   Add more olive oil per your preference, whether you like a chunky thick pesto or a smoother sauce.
4. 4
   Use pesto right away, or keep pesto in an airtight container in the fridge for a week or more. Pesto also freezes really well.