Combine the basil, pine nuts, garlic, and oil in a food processor
until a paste forms.
Add the Parmesan cheese, Pecorino cheese
, salt, and pepper and pulse
This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.
Cover the pesto
and keep in the refrigerator until you're ready to use it.
Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle
of olive oil.