Dry roast unpeeled garlic clove in a small skillet on medium heat until the color of the clove changes slightly, about 5~7 minutes. Let the garlic cool slightly, then peel and mince.

Blend/ process all the ingredients except for olive oil and parmesan cheese until smooth, scraping down the bowl as needed. Next add the olive oil slowly until all the oil is incorporated.

Transfer pesto to bowl, stir in cheese and season with salt & pepper.

Use right away on pasta, sandwiches etc. Or store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

When tossing pesto with cooked pasta, add some of the pasta cooking water to loosen the consistency of pesto.