Step 1

Wash and dry celery leaves well.

Step 2

Add celery leaves, garlic, Parmesan and toasted cashews to the bowl of a food processor and blend on low until finely choppped.

Step 3

With the processor still on low, start drizzling in the olive oil in a slow steady stream.

Step 4

If not using it straight away, Store in the fridge in a preserve jar with a layer of oil on top for up to 4-5 days.