Hyssop pesto
July 31, 2017
Ingredients
- 1 1/4 cup hyssop leaves patted dry, stripped off the stalk
- 3/4 cup toasted walnuts
- 1 cup olive oil
- 1 tsp salt
- 1 garlic clove large
- 1/4 cup lemon juice
Servings: cups
Instructions
- Place the hyssop leaves and garlic in a food processor bowl. Add the walnuts and olive oil.
- Pulse through the mixture so that the leaves are finely chopped, but the nuts stay a little chunky.
- Remove from the food processor and add salt and lemon juice. Mix in.
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