You are going to use all the ingredients together, so get them ready.

Separate the thin fronds from the thicker stems, and cut/chop the fronds into pieces (about an inch in length).

Peel the garlic. I had very small garlic cloves, so I used 3 cloves. You could reduce the number if you have large garlic cloves. Lightly toast the pine nuts for about 30 seconds to a minute, taking care not to let them burn.

Add all the ingredients except the oil, into the food processor, and blend to a coarse paste. Add half the oil, blend for 30 seconds, and then add the rest of the oil.

You may blend the pesto till it is smooth. I like to keep it with a little bit of texture rather than as a totally smooth paste. Check for adequacy for salt, and add a little more salt to taste if required.

If you have ensured the fronds were dry and have not added any water during the blending process, the pesto should keep for about 10 days in the fridge.