Toss the basil, garlic, salt, Parmesan and walnuts into a food processor or blender and pulse, slowly adding oil until the mixture is nice and smooth.

If you plan on freezing some for later use, pour into ice cube trays {I use a 1 tablespoons scoop} and freeze until firm.

Pop the pesto cubes into a freezer baggie and store for up to 6 months in the freezer.