Step 1 Heat the oven to 325 degrees. Spread pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes, until lightly browned. Let cool.
Step 2 Using a mortar and pestle, pulverize the pine nuts, garlic, basil, parsley and salt into a smooth paste. Slowly drizzle in the olive oil and add the Parmigiano-Reggiano, mixing well to incorporate. Just before serving, season with lemon juice and additional salt to taste. Makes three-fourths cup.