Rinse basil and parsley briefly in cold water and pat dry very well.
Scald the garlic clove briefly with hot water and rinse with cold water.
Pluck or coarsely chop the herbs and puree in a blender until smooth with the garlic clove, which has also been coarsely chopped. Slowly add olive oil while whisking constantly. Add pine nuts and Parmesan cheese and blend everything to a creamy puree. Season to taste with salt.
Quickly transfer to a hot rinsed jar and drizzle with a little oil.
Store the pesto in a dark and cool place.
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