• Prepare the ingredients.
• Put 1 large or 2 smaller peeled garlic cloves in a small bowl of boiling water and let sit for 5 minutes.
• Warm a small pan on the stove and add walnuts for a few minutes until lightly toasted. Remove walnuts to plate and let them cool.
• Pull or cut parsley leaves off the thick stems - softer/smaller stems are okay to add. Discard any thicker stems or save for another use.
• Pull or cut basil leaves off the thick stems - softer/smaller stems are okay to add. Discard any thicker stems or save for another use.
• Grate or measure out ½ cup or so Parmesan.

Instructions

• Put the garlic cloves, basil and parsley in a food processer or blender, and give it a few good long pulses until roughly chopped.
• Add the toasted walnuts, and give it a few more pulses to incorporate.
• Add the grated Parmesan, and give it a few more pulses to incorporate.
• With the little top of your processor or blender off, drizzle in the olive oil while the food processor is pulsing/on.
• Take the whole top off and add a few grinds of black pepper, a good pinch or two of Kosher salt, and using a microplane add the zest of your lemon, and then a good squeeze of lemon juice from half the lemon.
• Put lid back on and pulse to incorporate again. (If you want a thinner consistency, add more olive oil.)
• Transfer the pesto into a jar or two and top with some olive oil to seal.
• Keep in the refrigerator for up a week, or place in freezer. The pesto thaws out quickly with a quick zap in the microwave.

Serving Suggestions

• Toss with pasta – particularly great with sauteed peas, pancetta and parmesan.
• Mix with Greek yogurt to make a marinade for chicken pieces.
• Dab on top of cooked fish such as roast or grilled salmon, halibut or swordfish.
• Toss with fresh tomatoes and fresh mozzarella cheese and a dash of balsamic.