It’s super quick to make with a food processor, although you can grind it with a mortar and pestle and it makes for a wonderful chunky finish. Mince the leaves, nuts & garlic and then drizzle in the olive oil, mixing or processing all the while, until it is incorporated. Mix through the cheese and then season to taste.

**Notes: Instead of basil leaves, I used Italian Parsley. Also, instead of the pine nuts, I used Sunflower Seeds and used regular Parmesan Cheese that was already grated.

***If you want, you can even put this in the freezer for up to six (6) months.