Process 2 garlic cloves, 15g pine nuts, and 50g fresh basil leaves in a food processor for 30 seconds till finely chopped. Add ¾ cup freshly grated parmesan and 2 tablespoons pecorino cheese, and run for 15 seconds. Gradually add ½ cup extra virgin olive oil while the food processor is running. Process for 30 seconds till the pesto has a smooth creamy texture. Remove into a bowl and mix a pinch of salt.