On a cutting board, sprinkle a light dusting of salt over the cloves of garlic. Using the side of a knife, mash them down rhythmically until it turns into a paste and transfer to a bowl.
Roughly chop the walnuts on the same board and add to the bowl.
Chiffonade the basil, rolling it up and slicing into thin strips. Or, go rustic and just coarsely tear the leaves into the bowl.
Add the cheese and half the lemon juice and fold together with a spatula while drizzling in the olive oil. Check flavor for lemon, salt, and pepper and adjust accordingly.
Use pesto as a spread over tomatoes, on toasted walnut bread or on tomato soup. Cover any unused pesto with a thin layer of oil to prevent the basil from turning brown (it should hold in the refrigerator for a day or two).
