Homemade Pesto

Bruise the Herbs - Place the basil and parsley in a resealable plastic bag. Use a rolling pin or a meat cleaver to lightly bruise the herbs. Transfer to a food processor or blender.

Toast the Garlic - Heat a skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking the pan occasionally, about 8 minutes. Peel the garlic and add it to a food processor.

Toast the Nuts - Place pine nuts in the same pan and toast over medium heat, shaking the pan occasionally, 3 to 4 minutes. Transfer to the food processor.

Process the Ingredients - Add ½ teaspoon salt to the food processor. Process by pulsing five times to help break down the basil and garlic.

Add the Olive Oil - Turn the food processor to low speed, as it's running slowly, drizzle in ½ cup olive oil until a smooth pesto with some small pieces forms, about 10 seconds from start to finish.

Add the Cheese - Add the Pecorino Romano cheese and process on low speed for 5 seconds. Taste and season with salt and pepper as desired.

To Serve - Transfer the pesto to a small bowl and serve immediately, or cover tightly and refrigerate until ready to serve.