Gather all ingredients for the Pesto Without Pine Nuts. Rinse and pat dry the basil leaves.

In a food processor, combine basil leaves, Parmesan cheese, walnuts, minced garlic, kosher salt, and black pepper. Pulse until coarsely chopped.

With the processor running on low, drizzle in olive oil until you achieve a creamy consistency.

Taste and adjust seasoning. Add more olive oil for thinner consistency or more walnuts/cheese for thickness.

Transfer to an airtight container. Serve immediately or store in the fridge/freezer.