Bring a large pot of salted water to a boil for the pasta.
2
Mince 6 cloves of garlic finely and combine with 200g fresh basil leaves, 100g walnuts, 28g olive oil, lemon zest, and lemon juice in a food processor.
3
Pulse until coarse; stir in 113g grated Pecorino Romano cheese and season with salt.
