1 head of garlic
2 tsp. olive oil
4 c. fresh basil leaves, packed
1/2 c. extra virgin olive oil
3-5 sprigs fresh parsley
1/4 c. pine nuts
1/4 c. Parmesan cheese
lemon wedges (to taste)
salt (to taste)
black pepper (to taste)

Preheat oven to 350 degrees. Cut top 1/3 off of garlic head; peel away paper skin to thin layer surrounding the cloves. Place in small ovenproof dish; drizzle top with 2 tsp. of olive oil. Cover with foil and bake in preheated oven for 70 minutes; allow to cool. Squeeze garlic cloves out of paper skins into a small bowl; set aside. Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended. Remove mixture to a bowl; add the Parmesan and juice from lemon wedge and mix well. Adjust salt and pepper to taste.