Tarragon Pesto

1/2 cup fresh tarragon leaves
1-1/2 cups fresh parsley leaves
2 large garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts or walnuts, toasted
1/2 cup olive oil
Salt and freshly ground pepper

Combine the tarragon, parsley, garlic, cheese, and nuts in a food processor or blender, Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving. Can be store in tight fitting containers in fridge or freezer.