2 cups (500 ml) flat-leaf parsley

1/2 cup (125 ml) fresh tarragon

1/2 cup (125 ml) fresh oregano

1/4 cup (60 ml) oil-packed sun-dried tomatoes, drained

1/4 cup (60 ml) sliced almonds

1/2 cup (125 ml) grated Parmigiano-Reggiano

2 tablespoons (30 ml) lemon juice

2 cloves garlic

1/3 cup (75 ml) olive oil

Salt and pepper

In a food processor, purée the herbs, tomatoes, almonds, cheese, lemon juice and garlic. With the food processor running, add the oil in a thin stream and process until the mixture is blended and still slightly grainy. Season with salt and pepper.

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