2) In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper and ascorbic acid. When well blended, add the cheese and whir briefly just to mix.
3) Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.
Cook's Note: I always toast pine nuts on a baking tin in the oven; they tend to burn in a saute pan on the stove.