2. prepare the herbs by washing them and removing tough stems. thin stems are okay

3. combine the herbs and the other ingredients, excluding olive oil, in the duchess, then pulse until the herbs are in tiny pieces. this shouldn't be a perfectly smooth mixture

4. drizzle olive oil through the top chute into the herb mixture in the slowly running duchess

5. please note that the oregano in this recipe is dried not fresh. if fresh is used, double the amount written

6. original recipe called for 3 tablespoons roasted chopped almonds per 2.36 servings. deleted 5/9/25