Makes about ¾ cup
¼ cup pine nuts, walnuts, or almonds
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh flat-leaf parsley leaves (optional)
7 tablespoons extra-virgin olive oil
Salt
¼ cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the basil and parsley (if using) in a heavy-duty, gallon-sized, zipper-lock plastic bag. Pound the bag with the flat side of the meat pounder or rolling pin until all the leaves are bruised.
Place the nuts, garlic, herbs, oil, and ½ teaspoon salt in the work bowl of a food processor. Process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days.
From The Best Recipe: Soups & Stews by the Editors of Cook’s Illustrated Magazine.
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