Homemade Pesto

120g fresh basil leaves

3 garlic cloves

3 tbsp pine nuts

60g grated parmigiano reggiano

2 tbsp pecorino romano

8 tbsp extra virgin olive oil

good pinch of salt flakes

Place the garlic, pine nuts, basil leaves and salt into a large mortar and grind together with the pestle until you have a paste. Add both of the cheeses and mix to combine.

Slowly add the extra virgin olive oil, mixing all the time to incorporate into the other ingredients.

Toss through pasta dishes, add to paninis or dollop over tray bakes.