Place the herbs in a food processor together with the shredded Parmesan, about four tablespoons of the extra virgin olive oil, pine nuts, almonds, and lemon juice.

Process until smooth. If the mixture is too dry, add 1-2 tablespoons of olive oil and process again. Taste for seasoning and add salt and pepper to taste.

Transfer to a container and store (covered) in the fridge for up to a week.