Herbaceous Walnut and Feta Pesto

1. Prepare Ingredients

Gather your ingredients and set up your food processor. Place the parsley, mint leaves, chopped walnuts, garlic, lemon zest, and kosher salt into the food processor. Pulse the mixture until the ingredients are roughly chopped and start to come together.

2. Add Walnut Oil

With the food processor running on low, slowly pour in the walnut oil. This gradual addition allows the oil to emulsify with the herbs and nuts, creating a smoother consistency without overwhelming the mixture. Process until you reach the desired texture.

3. Add Hot-Pepper Sauce

Once your pesto has reached the right consistency, add the hot-pepper sauce. Give the mixture a couple of pulses to evenly distribute the heat.

4. Add Feta Cheese

If you're adding feta cheese, now is the time to do so. Pulse just once or twice more to incorporate the feta without breaking it down too much—you want to keep some of the crumbly texture intact.

5. Adjust Seasoning

Taste your pesto and adjust the seasoning as needed. If it needs a bit more salt, add it in small increments and pulse briefly.

6. Store or Serve

Transfer the pesto to a small bowl and cover it with plastic wrap. Refrigerate until you're ready to use, but for the best flavor, try to serve it within the hour. If you need to store it longer, keep it in an airtight container in the refrigerator for up to three days or freeze it in ziplock freezer bags for future use.