Bring a small pot of water to a boil then blanch the basil leaves. Immediately remove the basil and cool in ice water. When the basil leaves are cold, drain all the water off and press between a paper towel. Any remaining water will dilute the pesto.Tip: Blanching is the process of dropping the basil leaves into the boiling water for a few seconds until they start to wilt then immediately removing and placing them in ice (or very cold) water to stop the cooking process.
Dice the garlic, walnuts, and blanched basil. Place in a bowl. Add the Parmesan, salt, and olive oil.
Mix all the ingredients until they become well combined. Eat immediately or store in a jar to eat later.Not: Although we suggest storage in a jar, this is not a preserving technique and must be kept in a chilled location.