Basil and pistachio pesto

Serves 2

100g basil, leaves picked
20g raw unsalted de-shelled pistachios (Iranian are the best for this, but any plain ones will do)
15g parmesan grated
15g pecorino grated
tip of a clove of garlic
30g extra virgin olive oil

Using a pestle and mortar bash the basil leaves to a paste little by little with a pinch of salt.

Add the nuts and garlic, bash into the paste until incorporated and fine.

Repeat with the pecorino, adding more sea salt if necessary to taste.

Stir through the olive oil.