Ingredients

• ½ cup walnuts
• 2 cloves garlic
• 3 cups fresh basil leaves
• 1 tablespoon lemon juice, about half of a lemon
• 1 cup extra-virgin olive oil, or less depending on the consistency you prefer
• ½ teaspoon salt, or to taste
• ½ teaspoon pepper, or to taste

Directions

1. Combine walnuts and garlic in a food processor and pulse to combine.
2. Add the basil and pulse until roughly chopped then add the lemon juice.
3. While mixing on low speed, slowly add the olive oil until all of the ingredients are blended.
4. Add salt and pepper, pulse a few times. Serve with zoodles, pasta or chicken. The pesto can be kept fresh in the fridge for 2 to 3 days.