Toast the pine nuts in a small skillet over medium heat, stirring constantly until golden and fragrant.

Combine the garlic and herbs in a food processor until coarsely chopped. Add the pine nuts and pulse until finely chopped.

With the machine running, add the oil in a thin stream and process until fairly smooth. Add the parmesan by hand and season with salt and pepper, stir well.

Refrigerate in an airtight container for up to one week.