Prepare the Basil:
Wash and thoroughly dry the basil leaves using a salad spinner or by gently patting them with paper towels. Dry basil will help prevent oxidation and preserve a vibrant green color.
Toast the Nuts (Optional but Recommended):
Lightly toast the walnuts and almonds in a dry skillet over medium heat until fragrant. Let them cool before chopping.
Rough Chop the Garlic and Nuts:
Using a small food processor or knife, chop the garlic, almonds, and walnuts separately to break them down for easier blending.
Blend the Pesto Base:
In a food processor or high-powered blender, combine basil, garlic, walnuts, almonds, lemon juice, salt, pepper, and olive oil. Pulse until everything is well chopped but still textured. Avoid over-blending to maintain a rustic feel.Add the Cheese:
Add the grated Parmesan or Romano and pulse briefly until combined. If needed, add more olive oil to achieve your desired consistency.Taste and Adjust:
Taste the pesto and adjust the salt, lemon juice, or garlic to suit your preference.
