Classic Fresh Basil Pesto

1. Garlic Toasting

In a medium skillet over medium heat, shake 3 unpeeled garlic cloves until they're softened and show spotty browning, about 8 minutes. Allow to cool.

2. Pine Nut Roasting

In the emptied skillet, toast ¼ cup pine nuts until golden, stirring frequently to prevent burning, taking 2 to 4 minutes. Set aside.

3. Garlic and Herb Processing

Peel and coarsely chop the cooled garlic cloves. Bruise the basil and parsley leaves by placing them in a large zipper-lock bag and firmly pressing with the flat side of a meat pounder or a rolling pin.

4. Pesto Creation

In a food processor, blend the chopped garlic, toasted pine nuts, bruised basil and parsley leaves, and ½ teaspoon of salt until finely chopped, about 1 minute, scraping the sides as necessary. While processing, gradually pour in 7 tablespoons of olive oil to achieve a smooth consistency.

5. Final Touches

Transfer the pesto to a bowl, fold in ¼ cup of finely grated Parmesan cheese, and season with salt and freshly ground black pepper to taste. Adjust seasoning if needed.