Method:

1. Toast the pine nuts in a dry pan over medium heat until golden and fragrant, about 3 minutes. Let them cool.
2. In a food processor, combine lettuce leaves, basil, parsley, mint, garlic, and cooled pine nuts.
3. Pulse the mixture a few times to break down the leaves and nuts.
4. Add the grated Parmesan cheese, lemon juice, salt, and pepper to the processor.
5. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, spreadable pesto.
6. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
7. Serve immediately with pasta, bread, or as a dip, or store in an airtight container in the fridge for up to 3 days.