|Grate the Parmesan with the food processor and transfer it to a measuring cup. Switch to the food processor blade and process again. Reserve the cheese in the measuring cup.|
|Toast the garlic in its skins in the skillet. Warm over medium heat for about 7 minutes. Peel the garlic and transfer it to the large ziplock bag.|
|Add the basil and parsley to the ziplock bag. Pound the bag with a meat pounder to bruise all the leaves.|
|Process the oil, pine nuts, salt, garlic, and herbs in the food processor for about 1 minute. Scrape down the sides if needed.|
|Stir in the Parmesan and season again with more salt and pepper to taste.|
source: Cook's Illustrated
To store, cover with a layer of olive oil. The pesto sauce keeps in the fridge for up to 4 days and the freezer for a month.