Authentic Italian Pesto Genovese

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1. 1Step 1: Place a frying pan over medium-high heat. When the pan is hot, turn off the heat and add the pine nuts to the pan. Swirl the pine nuts around as they toast. Keep the pine nuts moving around so they toast without burning.
2. 2Step 2: Remove the leaves from the basil and parsley, do not use the stems.
3. 3Step 3: Add the basil and parsley to the bowl of a food processor. Pulse the leaves until finely chopped.
4. 4Step 4: Add the garlic, toasted pine nuts, and grated Romano cheese to the food processor. Pulse until well combined.
5. 5Step 5: With the food processor running, drizzle in the olive oil until it has a nice smooth consistency without looking oily. You may use between ¼ - ½ cup depending on how you like the consistency of the pesto. I used about ⅓ of a cup.
6. 6Step 6: Store in a well-sealed airtight container. If you make a big batch, pour the pesto into an ice cube tray and freeze the pesto. When it's completely frozen, pop the pesto cubes out of the tray and place into a ziplock bag. The pesto can stay frozen for up to two months.