Walnut Pesto for Pasta

• 1 cup fresh parsley leaves
• 14 cup thyme
• 14 cup mint
• 1 garlic clove, diced
• 2 lemons, zest of
• 50 g walnut halves
• 6 tablespoons walnut oil

1. Place the parsley leaves in a food processor with the thyme and mint.
2. Whiz until finely chopped.
3. Add garlic, lemon zest and walnuts and pulse until roughly chopped.
4. Add the oil until you get a paste consistency.
5. This paste can be kept in the fridge for 3 - 4 days.

parsley, thyme, mint, garlic, lemons, walnut halves, walnut oil

Taken from www.food.com/recipe/walnut-pesto-for-pasta-184326 (may not work)