How to make
Wash the basil well. Remove the stems and use only the leaves - 4 handfuls of them. Dry them well onto kitchen paper or a thin cotton cloth.
Roast the walnuts in a non greased pan for 4-5 minutes. Then do the same with the pine nuts, but for a shorter time. Leave them to cool.
Squeeze the juice of one lemon.
Put everything without the parmesan in a blender and blend until homogeneous mixture is obtained. Add the garlic.
Finally, add as much salt as you like and the parmesan.
If necessary, add more olive oil to the pesto for the desired density. It's the same with the lemon.
Put the finished pesto in a glass jar with a lid in the refrigerator. To keep it longer, each time you use it, add a little olive oil to cover the pesto on top in the jar.
This way it will not turn black and can be used for a longer time.
Homemade basil pesto with walnuts is suitable for salads, as an addition to various pastries or it can simply be spread on bruschettas.
