Pour the pine nuts into a blender and add 3-3 tablespoons of argan oil and pine nut oil.
Add the tomato vinegar.
Add half a clove of garlic, and then salt and pepper it to taste.
Add the sliced Parmesan cheese (which you can replace with Pecorino or Grana Padano).
Mix it all thoroughly in the blender.
Mix it until the pesto has a mushy consistency.
If you do not use the pesto right away, put it in a glass jar with a closeable lid. You can safely store it for as long as 2-3 weeks in a fridge this way.