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Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is fine too.
Thoroughly wash and dry the leaves and flowers; tear larger leaves in half.
Add the leaves, flowers, garlic, olive oil, walnuts, and Parmesan to a blender or food processor. I like my pesto extra nutty and extra cheesy, so I use the full 1 ½ cups for each ingredient.
Blend all the ingredients until the mixture is smooth.
Ladle the pesto into small jars, refrigerate, and enjoy! It should keep for up to two weeks.