In a 10-inch skillet set over medium heat, toast the pine nuts until lightly golden and fragrant (watch closely so they don't burn!). Transfer them to a plate and add the peeled garlic cloves to the skillet. Toast the garlic, turning once or twice, until the garlic is spotty brown, about 2-3 minutes.
In a food processor bowl, combine the pine nuts, garlic, basil, parsley, olive oil, cheese and salt and pepper (start with about 1/8 teaspoon each). Process until the pesto is smooth, about a minute or so. Scrape down the sides of the bowl and process for another 10-15 seconds.
Add additional salt and pepper to taste, if needed.
Store the pesto in the refrigerator in a covered container or in the freezer in a freezer-safe container. For smaller portions of pesto, I like to portion it into an inexpensive, plastic ice cube tray. One batch fits perfectly into a standard ice cube tray. Place the ice cube tray in a large bag (a bread bag works great), tie closed and freeze until ready to use. The pesto will pop out like ice cubes when the tray is twisted. If you want to avoid the browning that may occur on the pesto when it is refrigerated or frozen, drizzle a light layer of olive oil over the pesto before storing (I usually don't bother with this since the discoloration doesn't bother me and doesn't affect taste).
The frozen cubes of pesto can be added directly to a hot pot of cooked, drained noodles. Stir until the pesto is thawed and well-combined with the noodles.
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