• First, prepare the basil leaves by wiping them down with a damp cloth.
• Next, peel the garlic and add it to a mortar and pestle along with a pinch of salt. Crush them together until the garlic turns into a cream like texture.
• Add the basil leaves and another pinch of salt and start grinding the leaves against the walls of the mortar - keep doing this until the bright green liquid of the basil has been juiced out.
• Add the pine nuts and continue to crush everything together until it turns into a creamy mixture again.
• At this point, transfer the mixture to a seperate bowl and mix in both the Parmesan and Pecorino cheese until it is extremely well combined.
• Lastly, add the olive oil until everything is completely mixed together.
• Your pesto is ready to enjoy! You can store your pesto in the fridge for up to 2-3 days so long as its in an airtight container and the top is completely covered by a layer of olive oil.

Notes

• If you don’t have a mortar and pestle, you can complete steps 2-4 in a food processor or blender.