¼ cup pine nuts, toasted (or substitute almonds or walnuts)
3 medium cloves of garlic, unpeeled
2 cups packed fresh basil leaves
2 tbsp fresh parsley leaves (optional)
7 tbsp extra-virgin olive oil
½ tsp salt
¼ cup finely grated Parmessan cheese or Pecorino Romano
Instructions
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes. Set aside.
Add garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel and chop.
Place the basic and parsley (if using) in a heavy-duty 1-gallon ziploc bag. Pound the bad with the flat side of a meat pounder or rolling pin unti lall the leaves are bruised.
In a food processor, blend the nuts, garlic, herbs, oil, and salt until smooth, stopping as necessary to scrape down the sides of the bowl; about 1 minutes.
Stir in the Parmessan and season with salt and pepper to taste.