1 cup of extra virgin olive oil
1 cup of pine nuts
1/2 cup of parmesan reggiano
1/2 cup of pecorino romano
4 cloves of garlic
4 to 5 cups of basil leaves
2) Blend the ingredients until a smooth consistency is reached and resembles a firm paste adding extra basil leaves by the handful if needed.
Note-to-self #3 - Do not leave blender running too long, otherwise you will melt plastic/rubber gears and then you will have to find an appliance repair place like me. Sigh. Maybe the problem was making two batches in a row.