2 cups fresh herbs/greens (basil, parsley, blanched nettle, wild garlic, kale, baby spinach)
1⁄2 cup freshly grated Parmesan-Reggiano cheese
1⁄2 cup extra virgin olive oil
1/3 cup nuts (walnuts, pine nuts, hazelnuts)
3 garlic cloves, minced (about 3 teaspoons)
Juice of 1⁄2 lemon
1⁄4 teaspoon salt, more to taste
freshly ground black pepper to taste
Heat a small frying pan over a low heat.
Toast the nuts until golden, shaking occasionally.
Put into a food processor with the other ingredients.
Process until smooth.