• In a food processor with the blade attachment, blend the nuts and garlic for about 20-30 pulses.
  ⅓ cup Walnuts, 7 Garlic Cloves
• Add the basil, lemon juice, salt, and parmesan cheese (if using) to the walnut mixture.
  5 cups Fresh Basil Leaves, 4 tablespoon Fresh Lemon Juice, 1 teaspoon Kosher Salt, Pepper to taste, **Optional ⅓ cup fresh grated parmesan cheese
• Start the processor and slowly add the extra virgin olive oil through the feed tube until the pesto comes together and is blended smooth.

  Pro Tip: You may have to scrape the bowl down while you are processing to make sure that all the bits and pieces get blended in.
  1 cup Extra Virgin Olive Oil
• Fresh Basil Pesto can be stored in the fridge, in an air tight container, for about a week

Freezing Pesto

• Spoon 1½ tablespoon portions into each compartment of an ice cube tray. Top each cube with a little extra virgin olive oil.
• Place the tray(s) into the freezer and freeze for up to 12 hours until the cubes are frozen. Pop them out and store in a freezer safe bag, up to 6 months.
• You can use the frozen cubes 1, 2, or 8 at a time for your pastas, soups, side dishes and dips.