3 medium garlic cloves, threaded on a skewer
1/4 cup pine nuts
2 cups packed fresh basil leaves
7 tablespoons extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
Bring water to a boil in a pot. Lower skewered garlic into water; boil for 45 seconds. Immediately run garlic under cold water. Remove from skewer; peel and mince.
Meanwhile, toast nuts in small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
Place basil in heavy-duty, quart-size, zipper-lock bag. With a rolling pin roll over zip-lock bag until all leaves are bruised.
Place all ingredients except cheese in work bowl of food processor; process until smooth, stopping s necessary to scrape down sides of bowl. Transfer mixture to small bowl, stir in cheese, and add salt to taste. (Cover surface of pesto with sheet of plastic wrap or thin film of oil and refrigerate for up to 5 days.)
Recipe from The Best Recipe by the Editors of Cooks Illustrated magazine