This recipe is a conglomerate of a bunch of different recipes! By using walnuts instead of pine nuts, you get a very earthy-tasting pesto. The flavor goes great with whole wheat pasta and sun-dried tomatoes! Or spread on a sandwich with some fresh mozzarella, tomatoes and prosciutto!

Ingredients:

2 cups fresh basil
3 garlic cloves (minced)
1/4 cup walnuts (finely chopped)
1/2 cup shredded cheese (your choice: parmesan, pecorino romano or asiago are all good choices)
1/2 cup (or more) olive oil
salt & pepper to taste

Instructions:

If the walnuts aren’t already chopped up, pulse those a couple times in the food processor
Add basil and pulse until finely chopped
Add the minced garlic and pulse a couple times
Add the shredded cheese; pulse
With the food processor running, add the olive oil in a stead stream
Keep the food processor going to get the pesto nice and smooth, adding more olive oil as necessary