Fresh Pesto...is too easy.
Traditionally, Pesto is made with pine nuts. They are available in South Korea. But not at my local little market at the bottom of the hill. So, I opted for Walnuts because the author of Green Kitchen Stories had done it and so would I.
I cannot recall the exact measurements, but I believe it was roughly equal parts walnuts, basil and Parmesan, enough olive oil to create a thick sauce and salt and pepper to taste.
I've been enjoying this as part of a breakfast dish I'm excited to tell you about, but for now, this is all you get!