Ingredients:

• 2 cups basil leaves, tightly packed
• 3 tablespoons pine nuts 
• 3 cloves garlic
• Pinch of coarse sea salt
• 1 1/2 ounces Parmeggiano-Reggiano, grated
• 1 1/2 ounces of Pecorino Romano cheese
• 1/2 cup Beyond the Olive California Blend extra virgin olive oil
• optional - 3 tablespoons butter

Directions:

Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves. When the leaves are dry, put them in a food processor, add the garlic, pine nuts and the sea salt, and pulse to your desired consistency. Drizzle in the olive oil. Stir in the cheese and taste for seasoning. Add another pinch of salt and/or the butter  if necessary. If serving with pasta, reserve some of the pasta cooking water and add by the tablespoon with the pesto when dressing.