In a food processor, pulse flour, sugar and butter until resembles coarse sand (about 30 pulses).
Add nuts, water, and basil and continue pulsing until nuts are small (about 10 pulses).
Cover the countertop in a piece of saran wrap and move the dough onto it (it won’t hold together yet). Use your hands to wrap the saran wrap around the dough and squeeze it a log.
Refrigerate 20 minutes while preheating the oven to 350.
Remove the plastic wrap and roll the log in clear sanding sugar. Slice cookies into 16-18 rounds.
Bake cookies on a parchment lined baking sheet for 12 minutes or until golden brown. Wait a few minutes before transferring them to a cooling rack to cool fully to avoid crumbling.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/12/18/walnut-basil-shortbread-cookies/