• 2 large cloves garlic
• 1/2 teaspoon salt
• 1 1/2 cups packed fresh basil leaves
• 7 tablespoons toasted pine nuts
• 1/4 cup grated pecorino cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 6 tablespoons extra-virgin olive oil , preferably Italian, plus more as needed

Combine all ingredients except olive oil in the bowl of a food processor. With machine running, slowly add olive oil until smooth. Season with salt. Toss with pasta. (Note: Add 2 to 4 tablespoons of pasta cooking water to pesto to make creamy before tossing with pasta.)