2 bunches of basil or oregano
40g / ¼ cup pine nuts, cashews or almonds
40g / ½ cup parmesan, grated
1 tbsp lemon juice
60ml / ¼ cup olive oil, plus extra to seal
1 tbsp honey (optional)
- Lightly toast pine nuts in oven or dry pan, until golden. Allow to cool.
- Remove leaves from stems.
- Blend all ingredients in food processor until smooth.
- Spoon into jars, cover with additional olive oil to avoid browning. Refrigerate.
Can also be frozen in ice cube trays.