Hyssop pesto
Servings
2
cups
Servings
2
cups
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
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.