This is classic pesto, the kind that taps you on the shoulder when you walk by a big table of basil at the farmer’s market and says, “go home and make me now!”

This is my version of the classic. I make this about once a week and keep it in the fridge, or even on the countertop for easy access to delicious salads.

This recipe was inspired by the Candied Nuts recipe in The Art of Simple Food by Alice Waters.