Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the parsley and basil
in a fine mesh strainer
and plunge into the boiling water, pushing the leaves down into the water and stirring so they cook evenly for about 15 seconds. Remove and plunge directly into ice water. Drain
immediately, squeeze dry and roughly chop
In a blender
, puree the herbs
with the oil, 1 tablespoon pine nuts, garlic, salt and pepper. When well blended add the cheese
briefly just to mix. Transfer to a bowl and adjust seasoning.
In a large pot filled halfway with cold salted water add the potatoes. Bring potatoes to a boil and simmer
until a small knife can pierce through the center without resistance. Drain potatoes through a colander
In a large non-reactive mixing bowl add potatoes and crush
gently with a fork, add in the pesto
and remaining pine nuts
and mix to coat the crushed potatoes evenly. Check for seasoning, serve and enjoy.