In a food processor, mix basil, garlic, ½ cup pine nuts, parmesan, pecorino, and 1 teaspoon of salt. Once a thick paste is formed and the mixture starts to ball up, slowly drizzle olive oil into the spout opening of the food processor’s top until the pesto reaches a smooth glossy texture. This may be less than the ¾ cup of oil listed above.

Taste and add more salt if needed and add remaining 2 tablespoons pine nuts. Pulse a few times to mix and chop the pine nuts slightly, careful not to over-mix as these are meant to add texture.

Tip: If you're making this for pasta, reserve ½ cup pasta water to add the pesto before you add the pasta.