Pine nut butter

It has occurred to me that pine nut butter would be very useful. It would probably blend well into various sauces (e.g. the aubergine/tomato one I made yesterday), and might well do a good job of replacing cheese in some recipes. No one's selling it, which I'm guessing is because pine nuts are expensive enough to buy straight, but could be because it's difficult to make into a decent nut butter. The only times I've turned pine nuts into a paste have been when making fresh basil pesto, and in those cases you use a pestle and mortar and don't need that many pine nuts. My muscles aren't up to a pestle and mortar, especially for the quantity I'd need to make, so I'm wondering how my little mini-chopper would fare. It does like to splatter whatever's in it around the edges of the bowl, so that you need to have enough in there that it will keep going, i.e. most likely a criminal amount of pine nuts. I'm guessing that a little oil may or may not be necessary, say extra virgin olive oil. Possibly a dash of water (should I avoid tap water in favour of the fancy stuff?) to make it a bit creamier? Toast the pine nuts first? Get someone to try making a small quantity in a pestle and mortar for me while I work out the recipe? Can you think of any reason why it wouldn't keep well in the fridge?