Pesto Honduras

Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly browned. Transfer to a plate and let cool slightly.

Peel and roughly chop the garlic cloves into small pieces.

Add the garlic and toasted walnuts to a mortar and pestle, and pound together until broken down into smaller, irregular pieces.

Tear the basil leaves by hand into smaller pieces and add them to the mortar along with a pinch of salt and pepper, pressing gently to release the oils without creating a smooth paste.

Gradually add the Parmesan cheese to the mixture, stirring and pressing with the pestle to combine while maintaining a rustic, chunky texture.

Pour in the olive oil (or use half lemon juice and half olive oil if preferred) slowly while stirring, incorporating it gradually until the pesto reaches a thick, spreadable consistency.

Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately as a condiment or spread, or store in an airtight container with a thin layer of olive oil on top to prevent browning.