In a food processor, add the fresh basil leaves, freshly grated parmesan cheese, walnuts, minced garlic, kosher salt, and freshly cracked black pepper. Pulse until coarsely chopped, about 15-30 seconds.

With the food processor running, slowly drizzle in high-quality extra virgin olive oil through the feed tube. Continue processing for an additional 30 seconds until creamy.

Taste and adjust the seasoning with more kosher salt or black pepper if needed. If too thick, add more olive oil to reach desired texture.

Transfer the pesto to an airtight container. Enjoy right away or refrigerate for up to a week.