prepare the herbs by washing them and removing tough stems. thin stems are okay
1
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
2
drizzle olive oil through the top chute into the herb mixture in the slowly running duchess
3
please note that the oregano in this recipe is dried not fresh. if fresh is used, double the amount written
4
original recipe called for 3 tablespoons roasted chopped almonds per 2.36 servings. deleted 5/9/25