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This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated.
Ingredients
  Parmesan cheese 1/2 cup
finely grated
  garlic6 cloves
unpeeled
  fresh basil4 cups
leaves only
  parsley4 tbsp
leaves only
 extra-virgin olive oil14 tbsp
 pine nuts 1/2 cup
toasted
 salt 1/2 tsp
 salt and pepper

cookware

1
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.
2
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.
3
Add the basil and parsley to the ziplock bag. Pound the bag with a meat pounder to bruise all the leaves.
4
Process the oil, pine nuts, salt, garlic, and herbs in the food processor for about 1 minute. Scrape down the sides if needed.
5
Stir in the Parmesan and season again with more salt and pepper to taste.
Notes

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.