Makes about ¾ cup
3 garlic cloves
1 cup walnuts, toasted
¼ cup extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
With the motor running, drop the garlic into a food processor to chop it.
Add the walnuts and pulse until coarsely chopped, then process until finely chopped; do not pulse to a paste.
With the motor running, slowly drizzle in the oil.
Transfer to a small bowl and stir in the Parmigiano.
The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.