- ounces About 6 l’ail des ours leaves without stems, 180g
- cup ¼ walnuts 25g
- Generous pinch of fine sea salt
- 6 tablespoons extra-virgin olive oil 90ml
Place the leaves in the workbowl of a food processor and process until they are coarsely chopped. Add the walnuts and pulse until they are coarsely chopped, then add the salt and pulse once or twice. With the food processor running, add the oil slowly. Taste for seasoning.