Ingredients
¾ cup (175 ml) extra virgin olive oil
¼ teaspoon kosher salt
1 teaspoon orange zest
1 teaspoon lemon zest
1 tablespoon thyme leaves (about ½ bunch)
2 tablespoons (30 ml) orange juice
2 tablespoons (30 ml) lemon juice
2 tablespoons mint leaves, packed (about ¼ bunch)
¼ cup (22 g) grated Parmesan
¼ cup (6 g) parsley leaves, packed (about ½ bunch)
1 cup (20 g) sage leaves, packed (about 2 bunches)
2 each (10 g) garlic cloves, peeled
½ cup (46 g) toasted walnuts
Step by step
Add walnuts and garlic to KitchenAid® 3.5 Cup Food Chopper Work Bowl. Set to Chop and Pulse 8-10 times until coarsely chopped.
Add remaining ingredients except olive oil and Pulse 8-10 times until combined.
Add olive oil through Drizzle Basin while processing for 1 minute or until oil is incorporated.
Scrape down sides and bottom of bowl and process 20 seconds.
Chef’s Tip: Serve tossed with pasta or as a condiment for roasted meats or spread on crusty bread.