Makes 1 cup; can be multiplied.
2 cups mint leaves, washed and dried
2 cloves garlic
Zest of 1 lemon
Scant 1/2 cup chopped roughly chopped walnuts
1/4 tsp each: kosher salt and fresh black pepper
1/2 cup extra virgin olive oil
In the work bowl of a food processor fitted with a metal blade, add the mint, garlic, lemon, walnuts, salt and pepper. Process to a smooth paste.
With the machine running, slowly dribble in the olive oil in a steady stream, until it is all incorporated with the mint.
Transfer to a container with an air-tight lid, and store in the refrigerator or freezer.