1 part yarrow leaves.
4 parts parsley.
1/2 part mint.
50g cashew nuts.
25g sunflower seeds.
25g pumpkin seeds.
Salt n pepper to taste
2 garlic cloves
1 lemon juice and zest
1/2 teaspoon curcuma
Wash and pat dry herbs with kitchen towel.
Discard hard stalks and roughly chop.
Add all ingredients (except EVO) into blender and blend, pouring olive oil gradually, until desired texture. You might use more oil if prefer runnier texture.
Also feel free to add your favourite hard cheese ( pecorino, parmesan, padano) if you are not vegan.
Transfer to glass jars, top up with olive oil, and store in fridge.