Roast the pine nuts with the almonds in a pan, being careful not to burn them and remove them from the hot pan immediately after they are browned. Put together with the remaining ingredients in a blender and process into a paste. Season with about 1/2 teaspoon of salt.
The finished pesto can be combined with tomato and mozzarella salad, sheep cheese, fried mushrooms, zucchini and, of course, with pasta.