Step 1

In a food processor, add basil, garlic and pine nuts and process until uniformly chopped.

Step 2

With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.

Step 3

Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.

Step 4

Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen – we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.