Ingredients

• 3 garlic cloves, peeled
• 1 cup chopped toasted walnuts
• 1 cup (packed) fresh Italian parsley leaves
• 1/2 cup walnut oil
• 2 tablespoons coarsely chopped fresh chives
• 2 tablespoons coarsely chopped fresh dill
• 2 tablespoons coarsely chopped fresh mint
• 2 1/2 teaspoons finely grated lemon peel
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. With machine running, drop garlic into processor and chop finely. Add walnuts and next 6 ingredients; using on/off turns, process until chunky puree forms, occasionally scraping down sides. Transfer to bowl. Mix in Parmesan cheese. Season to taste with salt and pepper. DO AHEAD: Pesto can be made 4 hours ahead. Cover and refrigerate.