Steps:

1. If you do not already have a jar of garlic confit in the fridge, it’s easy. Preheat your oven to 250°. Simply peel 3-4 large heads of garlic, and place the peeled cloves in a small saucepan with an oven-safe lid. Add enough oil (olive or grape seed) just to submerge the cloves fully — cover, and cook low & slow in the oven for 2-3 hours. Allow to cool before storing, oil and all, in an airtight jar for up to ~2 weeks in the fridge.

2. Add the pine nuts to a dry skillet and place over medium-low heat. Heat for ~5 minutes or so, occasionally swirling them around in the pan to prevent them from sticking or burning, until just toasted (not blackened). Remove from skillet once toasted, and cool.

3. In a food processor, add the toasted pine nuts, grated cheese, and garlic confit cloves. Pulse for about a minute, until processed into a rough paste.

4. Add the basil and parsley to the mix. Turn on low, and slowly and steadily add the EVOO until finely combined and very smooth — about 2 minutes.

5. Turn off the processor and taste. Add salt and pepper, and gauge your consistency. If needed, add more EVOO and pulse further for desired consistency.

6. Scrape every last drop into an airtight jar, and top with a thin layer of EVOO to preserve before refrigerating (up to a week or so).