Basil Pesto

2 cups firmly packed basil ⅓ cup walnuts 3 Tbsp grated Parmesan 2 cloves garlic ¼ teaspoon each salt and pepper ½ cup extra-virgin olive oil

Combine all ingredients except olive oil in a food processor and pulse until a thick paste forms. With the processor on, add oil in a slow stream until mixture is well combined. Transfer to an airtight container. Press plastic wrap directly onto pesto. Cover with lid and refrigerate up to 4 days.