1/4 walnuts
1/4 pine nuts
1 1/2 teaspoons kosher salt
1 teaspoon pepper
7-8 cloves of garlic, whole
4 oz (4 cups) fresh basil leaves
1 – 1 1/2 cups of extra virgin olive oil (depending on how you like it)
1 cup grated parmesan cheese (or nutritional yeast or vegan cheese or non at all)

1. Pulse the nuts, garlic, salt and pepper in a food processor for about 30 seconds (until a paste forms).

2. Add in your basil leaves and turn on the food processor again. Slowly add in the oil as the processor is running.

3. Add in the parmesan cheese (or whatever you’re using) and pulse again until incorporated.

4. Enjoy!

Storing instructions:

If you’re not using right away, store in an airtight container and either cover the top of the pesto with oil and then place the lid on, or cover the pesto with plastic wrap that’s touching the pesto directly (to create a barrier so no air touches the pesto) and place the lid on top. Store in the fridge for up to 3 days, or in the freezer for up to 3 months.

See the video: