Walnuts - 1 Cup (16 tbs)
Garlic - 2 Clove (10 gm)
Classic basil generic style - 1⁄2 Cup (8 tbs)
Parmigiano red chiano - 1 Cup (16 tbs)
Extra virgin olive oil - 1 1⁄2 Teaspoon (Cold Pressed)
Freshly squeezed lemon juice - 1 Tablespoon
Take some walnuts, 2 cloves of garlic, Classic basil generic style and Parmigiano Red Chiano in a blender and blend.
Drizzle some cold pressed extra virgin olive oil slowly over the pesto.
Stop the blender and give the paste a little push down the blender.
Add more olive oil while blending.
Add 1 tbsp of freshly squeezed lemon juice and blend once more.
Take it out of the blender and put it in a plate.
This pesto can be used in a number of ways.
In summer when you have lots of basil leaves, you can make basil pesto and freeze it in an ice tray and pop one of the cubes on the pasta. You can use frozen basil pesto all year round.