Place the food processor container and blade in the refrigerator for at least one hour.
Meanwhile wash and dry fresh basil leaves.
Remove the container and blade from the refrigerator. Add ⅓ basil leaves, half the salt, ⅓ of the olive oil and pulse to combine. Add another ⅓ of the basil leaves and pulse to combine add the remaining basil leaves and pulse.
Add the pine nuts, Parmesan Cheese and Pecorino, another ⅓ olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine. Serve over cooked pasta. Enjoy!
**Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed. Left over Pesto should be refrigerated.
Notes
It should be stored in a jar with a tight fitting lid or an airtight container. Cover the pesto with a drizzle of olive oil before closing, then store in the refrigerator for approximately 5 days.You can also freeze pesto in freezer safe jars, containers, freezer bags or even ice cube trays. It will keep for up to 6 months. Thaw the pesto completely at room temperature before using.