Directions

1. 1

   Heat a 10-inch skillet over medium heat. Add the pine nuts to the skillet and toast them, stirring occasionally, until they become lightly golden and fragrant, about 2-3 minutes. Watch closely to prevent burning. Transfer the toasted pine nuts to a plate.

2. 2

   In the same skillet, add the peeled garlic cloves and toast them over medium heat, turning them once or twice, until they develop light brown spots, about 2-3 minutes. Remove from heat.

3. 3

   In a food processor, combine the toasted pine nuts, toasted garlic, fresh basil, fresh parsley, olive oil, grated Parmesan cheese, and about 1/8 teaspoon each of salt and pepper. Process the mixture until smooth, approximately 1 minute.

4. 4

   Scrape down the sides of the food processor bowl and process again for another 10-15 seconds to ensure everything is well combined.

5. 5

   Taste the pesto and add additional salt and pepper as needed to reach your desired seasoning.

6. 6

   Transfer the pesto to a covered container for immediate refrigeration, or portion it into a freezer-safe container for storage. For convenient portions, divide the pesto into an ice cube tray, freeze until solid, then transfer the frozen cubes to a freezer bag. The frozen pesto cubes can be added directly to hot pasta and stirred until melted and combined.