Wash the basil leaves in cold water with an ice cube

Dry the leaves on a dry clean dishcloth, you want to ensure they are dry before putting them in the food processor.

(optional) While you wait, toast the pine nut in a pan over medium heat with NO oil. Cook for 2-3 minutes to get a slightly golden colour. Reserve. Toasting the pine nut gives a richer taste to the pesto.

Combine the leaves, pine nuts, cheeses, and salt in the food processor bowl. Blend for 30 seconds or so

Add the olive oil and blend using the pulse function. Heat will kill the flavour. Only pulse for a few seconds and stop. Repeat until you have a smooth consistency

If it’s too dry, add some more olive oil