Wash and dry basil leaves. Add basil leaves and salt to mortar and pestle and muddle. Add garlic and pine nuts and grind to a paste. Spoon into a bowl, add 1/2 cup (120 milliliters) olive oil, and mix. Add grated parmesan, grated pecorino, and remaining 1/2 cup (120 milliliters) of olive oil and stir in.
