In a food processor, combine garlic and chopped walnuts, then pulse a few times until coarsely chopped.

Add the basil leaves and pulse again for about 30 seconds.

Next, add Parmesan cheese and pulse for another 30 seconds until the mixture is coarsely combined.

While the processor is running, slowly drizzle in the olive oil and blend until the pesto reaches your desired consistency, either smooth or slightly chunky.

Season with salt, pepper, and a splash of lemon juice for added freshness.

Use immediately with pasta, sandwiches, or as a dip. Alternatively, transfer to an airtight container, cover the surface with a thin layer of olive oil, and refrigerate for up to a week, or freeze for longer storage.