Method
Place the pine nuts and cheese into a food processor and chop until fine, add the fresh herbs and blend again until the mix is chopped fine. Put in the basil and garlic and pulse for a couple of seconds then while the machine is on drizzle in slowly the oil you wont need all the oil just enough to mix don't make it too runny it is better kept slightly thicker.
This is ready to use straight away. It will keep for a few days in the fridge and is great for so mant things ie instead of butter on a sandwich, wraps, added to pasta as a quick sauce, a pizza base of for snacks with fresh veges and crosrini breads. It will also freeze well put it into small containers so it is not wasted a little goes a long way.
I make my pesto with whatever herbs I have and the lettuce is quite cheap but very tasty as is a mixture of fennel and parsley try and enjoy.