Basil-Walnut pesto

The basil was about falling over the edge of the tub and flowers developing so I cut back loads and turned those gloriously vivid green leaves into fragrant pesto.  I didn't have pine nuts so I cracked and used the last of last autumn's walnuts from NE Victoria. Yum! Good excuse to make a return trip, you think?

Ingredients
2 cups packed basil leaves (approx a lg bunch) or use rocket or spinach or a combination
1⁄3 cup olive oil
1⁄2 cup finely chopped walnuts (toasted) or substitute almonds or pine nuts
2 cloves garlic, minced or crushed
1⁄4 cup grated parmesan cheese
juice and zest 1/2 lemon
1⁄2 teaspoon salt (optional)

Method
Place basil, olive oil, nuts, garlic, lemon juice and zest and salt in food processor.
Blend until thoroughly combined.
Add parmesan and blend 5-10 seconds more.
Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
Serve over pasta with bread and salad.
Serves 6

Chook's note: if you plan to stored it, top with olive oil to slow oxidation. It freezes well. I spoon into ice cube trays and freeze. Once frozen pop out and bag and store in the freezer.    
Perfect for a simple bruschetta or quick pasta lunch or as a topping for homemade pizza with fetta, tomato and bacon or good ham.