1. place almonds in small food processor and pulse using s shaped slicer until the nuts are very finely chopped. set aside

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

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

4. hand mix the almonds into the herb mixture - do not blend in the food processor. finished product should be a slightly chunky sauce not a pureed smooth sauce

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