Toast pine nuts in a dry sauté pan for 2–3 minutes, until lightly golden. Remove and set aside. Wash and dry chervil and mince garlic.
Combine chervil, Parmesan, pine nuts, garlic, and 2 tablespoons olive oil in a food processor. Pulse lightly until combined. Add more oil to make a thin paste with visible chervil bits. Season with salt and pepper.
Store refrigerated up to 3 days, or freeze in ice cube trays for longer storage.
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