Classic Basil Pesto

This makes 1 cup pesto.

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.

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.

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.

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.