Hyssop pesto

July 31, 2017
Print Recipe
 Hyssop pesto
Servings
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
Servings
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
  1. Place the hyssop leaves and garlic in a food processor bowl. Add the walnuts and olive oil.
  2. Pulse through the mixture so that the leaves are finely chopped, but the nuts stay a little chunky.
  3. Remove from the food processor and add salt and lemon juice. Mix in.

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