Instructions

1. Preheat oven or toaster oven to 350˚ degrees.
2. Toast the pine nuts and garlic in the oven until the pine nuts are light brown, about 5-7 minutes.
3. In a food processor, purée the garlic with 2 tablespoons oil until smooth. Add the pine nuts to the bowl and, with off and on pulses, pulse until semi-puréed yet coarse in textures. With a spatula, scrape garlic-nut mixture from the bowl and reserve.
4. Working in batches, place the basil leaves in the food processor and, with the addition of remaining olive oil, purée until smooth. Combine basil mixture with garlic-nut mixture. Stir in Parmesan and season to taste with kosher salt and freshly ground pepper.