Vibrant Basil-Parsley Pesto

1. Toast Garlic

Place the unpeeled garlic cloves in an 8-inch skillet over medium heat and let them toast for about 8 minutes, turning occasionally until they are spotty brown. Let the garlic cool until you can handle it comfortably, then peel and chop it.

2. Toast Pine Nuts

Toast the pine nuts in the same skillet over medium heat for about 2-4 minutes, stirring frequently until they turn golden and fragrant.

3. Prepare Herbs

Place the basil and parsley leaves in a 1-gallon zipper-lock bag. Using a meat pounder or a rolling pin, gently pound the leaves until they are bruised and wilted.

4. Process Pesto

In a food processor, combine the chopped garlic, toasted pine nuts, bruised basil, parsley, and ½ teaspoon of salt. Process for about a minute until smooth. Gradually add the extra-virgin olive oil and continue to process until well-incorporated and glossy.

5. Add Parmesan

Transfer the mixture to a small bowl and stir in the finely grated Parmesan cheese until the pesto has a consistent texture. Taste and season with salt and pepper as needed.