Pasta with Pesto Genovese

Toast the pine nuts in a dry pan over medium heat until golden brown. Immediately transfer them to a cold bowl to prevent them from darkening further.

Roughly chop the fresh basil.

In a tall, narrow container, finely blend the basil, garlic, one tablespoon of pine nuts, Parmesan, Pecorino, and olive oil with an immersion blender. Season with salt and pepper.