Heat a dry skillet over medium heat. Add unpeeled garlic cloves and toast for about 8 minutes until soft and spotty golden.

In the same skillet, add pine nuts and toast for 4 minutes until golden brown, stirring frequently.

Bruise basil leaves by placing them in a ziplock bag and gently pounding with a meat pounder or rolling pin.

Transfer toasted garlic, pine nuts, and bruised basil to a food processor. Add olive oil and pulse for 30 seconds until smooth but slightly coarse.

Stir in grated Parmesan cheese, salt, and pepper. Mix until cheese is incorporated.