Warm up the skillet over the medium heat and toast 3 unpeeled garlic cloves for 7-8 minutes, tossing and turning the cloves. Let
them cool.
Add 50 g (1/3 cup) of pine nuts to the warm skillet and roast for 1-2 minutes until they develop light brown color and release fragrance of their oils. Empty the skillet to a food processor.
Peel the garlic cloves, cut finely and add to the processor.
Add 50 g of basil leaves and handful of flat parsley leaves to the processor.
Add 6 tbsp of extra-virgin olive oil and 1/2 tsp of sea salt to the processor.
Turn on the processor until the content is thoroughly chopped and mixed.
Empty the processor into a clean 250 ml glass jar or cup, add 20 g of grated Parmesan cheese and mix until fully incorporated.
Cover the jar with plastic wrap, pressing tight to the pesto surface to stifle oxidation. Store in the fridge.