1/3 cup walnuts
3 cloves garlic
1/3 cup finely grated parmesan
1/2 teaspoon salt
2 1/2 cups fresh basil leaves
1 tablespoon lemon juice
Heat oven to 180ºC.
Place walnuts on a baking tray and roast for 8 minutes. Set aside to cool.
Using a food processor or mortar and pestle, pulse walnuts until a rough crumb forms. Add the remaining ingredients and process until smooth.
Pour into an airtight container, pesto will store in the fridge for around 10 days.
Smear a generous spoonful of pesto on Mackenzie Station Seed loaf.