1/2 bunch of tarragon, picked

1/2 bunch of mint, picked

1/2 bunch of dill, picked

1/2 bunch of basil, picked

1/2 bunch of parsley, picked (you get the idea here)

1C walnuts, toasted + rough chopped 

1 shallot, fine diced

1 red finger chili, de-seeded and diced

2 cloves of garlic, minced

1 lemon

olive oil

1. Combine the walnuts, shallots, garlic + red chili in a bowl, season with salt, lemon zest + juice and mix well.

2. Gently roll your herbs up and chiffinade them (try not to chop them more than once, just so you don't bruise them up!), add them to your mixing bowl.

3. The last part of this is really more feeling, but you'll need to add enough olive oil (or canola, or avocado oil) to get it to a sauce consistency. Adjust the seasoning to your preference. Serve it on grilled carrots, cauliflower, potatoes or (in my case) roasted sunchokes.