1/3 cup walnuts
1 large garlic clove
3/4 teaspoon sea salt
1 1/2 cups packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 cup grated Romano cheese (easily eliminated for a dairy-free option)
In a food processor, chop the walnuts until finely ground. Remove from bowl and set aside.
Add the garlic and salt to the processor bowl and chop until the garlic is grounded up. Add the basil leaves and olive oil, and process again until the leaves are grounded and the ingredients are thoroughly mixed.
Add the grounded walnuts and Romano cheese and blend again until well mixed.