Toast the nuts in a skillet over medium heat, stirring frequently, approximately 3 to 4 minutes. (Be careful not to burn the nuts.) Remove from the skillet and allow to cool for several minutes.

Combine the fresh basil leaves, nuts, cheese, lemon juice, garlic and Old St Augustine Datil Zest in a food processor or blender.

With the processor or blender running, slowly drizzle in the olive oil in a steady thin stream.

Continue to process until the pesto is completely blended and is the desired consistency. (If your pesto is not thin enough, continue to add olive oil very slowly until desired consistency is attained.)

If the pesto is a little bitter, which can happen with older basil leaves, a small pinch of salt may be added to cut the bitterness.

Leftover pesto can be stored in the refrigerator in a covered jar or container for one week. It freezes well if poured into ice cube trays Once frozen, pop the cubes out and store in a zip top bag in the freezer. One or more cubes can then be added to your dish as it cooks.

Pesto can also be frozen in small containers. Pour pesto into the container and top with a layer of extra virgin olive oil before covering and placing in the freezer. Thaw in the refrigerator overnight and stir in the layer of olive oil to incorporate.

**Vegan or dairy-free options, substitute 1 Tablespoon of nutritional yeast for the cheese. There are also dairy-free versions of Parmesan cheese available in many stores now.