3 tablespoons pine nuts 2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon) 1/4 cup plus 2 tablespoons chopped fresh basil leaves 1/4 cup plus 2 tablespoons chopped flat-leaf parsley leaves 1 teaspoon kosher salt 1/2 cup good-quality olive oil 1/4 cup finely grated Parmigiano-Reggiano 1 tablespoon fresh lemon juice or to taste

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.

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