Begin by heating a skillet over medium-high heat. Add the pine nuts and continuously swirl them around for about 3-4 minutes, or until they’re golden brown and fragrant.

While the pine nuts cool, remove the basil leaves from their stems, collecting about 2 cups. Rinse the leaves thoroughly under cold water, then soak them in a bowl of ice water for about 5 minutes.

In a blender or food processor, combine 1 cup of high-quality extra virgin olive oil, the cooled pine nuts, and 1 clove of peeled garlic. Add a heaping ¼ teaspoon of salt and pulse the mixture until well combined.

Gradually add half of the prepared basil and parsley into the blender. Blend on low until mixed, then add the remaining basil and repeat, pulsing just enough to combine.

If ready to serve, add in a generous handful of grated Parmigiano-Reggiano and Pecorino Romano cheese, blending just enough to incorporate.

To store leftovers, transfer the pesto into an airtight container, drizzle a thin layer of olive oil on top, seal tightly, and refrigerate for up to a week.