In the age of food processors, pesto is simplicity itself to make. You throw in the garlic cloves and pulse a few times, until the garlic is minced fairly well. Then add the basil, a handful of pinoli, salt and a generous amount of olive oil. Whiz that around (always using the pulse button) until you have a rough paste. Don't over-process. Pesto should have texture, with each element still perceptible to the eye and tongue.

Then add the grated cheeses. Pulse again, just enough to blend the cheese into mixture. Add more olive oil if you need to and pulse again, repeating until you have the consistency that you want; the pesto should be thick, but just barely 'pourable'. Adjust for seasoning.