Garlic Basil Pesto

Suggested Garlic Variety: Kettle River Giant, Lorz Italian, Aglio Blanco


1 cup toasted Walnuts, chopped

1/2 cup Romano Cheese, grated

1 healthy handful (about a packed cup) of fresh Basil (Genovese Basil is what we use), coarsely chopped.

3 medium size cloves Garlic

1-2 Tbls lemon juice (start with 1 Tbl, see step 4)

2 Tbls Olive Oil (EVOO is not necessary - but a good honest olive oil is)

1/4 tsp Kosher Salt or to taste


  1. Put toasted walnuts and garlic in a blender or food processor. Pulse a few times.

  2. Add grated Romano cheese and basil to the nut mixture. Pulse a few times.

  3. Add a pinch of salt, lemon juice and olive oil to mixture. Pulse until you have a somewhat loose paste consistency.

  4. Taste and adjust again as necessary (see Hint, below).


Taste it: Too dry, add a little oil. Too lemony, add a bit more nuts and cheese. Too herby, add cheese. Can’t taste the basil or lemon or want to taste more garlic, add some. If it tastes a little “flat”, add some salt. Pulse a few times after each addition. 

Pesto can be frozen in ice cube trays, then stored in a plastic freezer bag for use later as a quick, tasty addition to pasta. 

Top a plain cheese frozen pizza with pesto and sliced tomatoes before putting it in the oven for a quick and easy riff on a Margherita pizza.