Pesto with Basil and Parsley

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First up, I used a food processor - so much easier! Secondly, I always toast my pine nuts now after getting 'Pine Mouth'...sounds funny, but it's a real affliction, so Google it! I preheated the oven to 180 degrees Celsius and then toasted them on a baking tray for approximately 6 minutes; you could also toast them in a dry pan on the stove. Once all the ingredients were prepped I popped them all into the food processor, blitzed and then slowly added the oil whilst it was processing (I only used a 1/3 cup of oil as I was using it more as a dip. I thought the pesto needed a little more bite, so I doubled the amount of parmesan and seasoned with salt and freshly ground pepper. A squeeze of lemon would've been nice too, if I'd had any.