50g/1ΒΎoz fresh basil leaves
2 garlic cloves, roughly chopped
125ml/4fl oz light extra virgin olive oil
20²µ/ΒΎ΄Η³ϊ pine nuts
pinch sea salt
4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)
2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)
275²µ/9Β½΄Η³ϊ ricotta