Homemade Pesto

Combine basil, oil, toasted pine nuts, and garlic in a blender. Or, if you want to kick it old school, use a mortar and pestle.

Blend away until a paste is formed, occasionally stopping the blade to push the basil down. Add both cheeses and sea salt, and blend again until you get a nice and smooth. Transfer to a bowl. For an even smoother texture, top with 1/2 inch olive oil and chill. This will resemble the pesto you buy in a jar at the supermarket. I went for a bit of a crunchier texture here and skipped adding that extra oil.

Note: I coarsely chopped my toasted pine nuts, rather than putting them in the blender. I like extra crunch! Play around and find what tickles your fancy.