2 C basil leaves
2 cloves of garlic
2 TBSP pine nuts
1.5 C olive oil, cold pressed
3/4 C walnuts, chopped finely or coarsely ground
In a food processor or blender, puree everything but the oil and walnuts.
Once done, add the oil and blend until the pesto is creamy.
Then stir in the walnuts.
Garlic Pesto can be stored refrigerated for up to one month.