Most basil pesto recipes call for pine nuts but you can easily substitute walnuts. Serve with pasta or on baked potatoes.
2 cups fresh basil leaves, packed
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.