Ingredients
2 cups loosely packed basil leaves1 cup loosely packed Italian parsley1/4 cup slivered almonds, toasted2 garlic cloves4 teaspoons grated lemon zest1/3 cup lemon juice2 tablespoons honey1/2 teaspoon salt1/2 cup olive oil1/2 cup grated Parmesan cheese
Preparation
Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.
Store in an airtight container in the refrigerator for up to 1 week.
