Heat a small skillet on medium heat. Place unpeeled garlic in skillet and let cook, tossing often, for about seven minutes until garlic is spotted brown and soft. Set aside and let cool.
Place the pine nuts in the same skillet and cook on medium for 4 to 5 minutes, stirring often, until light brown and fragrant. Set aside.
Place basil leaves and parsley in a large freezer bag. Bruise leaves by hitting with a mallet or rolling pin.
Peel garlic and place in food processor. Add toasted pine nuts, bruised basil and parsley leaves, olive oil, parmesan and salt. Blend until combined. Use right away or store in a mason jar in the refrigerator until ready to use.