Makes about 1 cup

2 large garlic cloves
1/4 cup pine nuts
2 cups packed basil leaves
1/2 cup extra-virgin olive oil
1/4 cup coarsely grated Parmesan
Generous pinch salt and a couple of grinds of ground black pepper

Heat a small skillet over low heat. Add pine nuts and whole garlic cloves; heat until nuts are golden and garlic is spotty brown, about 4 minutes for the nuts and 5 minutes for the garlic. Transfer to a plate to cool slightly.

Mince garlic, pine nuts, and basil in a blender or food processor. With machine still running, gradually add oil through feeder tub until mixture is pureed. Transfer to a small bowl; stir in cheese, salt, and pepper.

This was enough for the two large pizzas and I still had leftovers for the rest of the week. Andy’s been eating it on celery!