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Makes 3/4 cup, enough for 1 pound of pasta. Published July 1, 1996 by Cooks Illustrated.
1/4 cup pine nuts
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves
7 tablespoons extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
Ground black pepper
1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the 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.
2. Place the basil and parsley in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.