Classic Pesto
['4 cups fresh basil leaves (from about 3 large bunches)', '1/2 cup olive oil', '1/3 cup pine nuts', '2 garlic cloves', '1/4 cup freshly grated Parmesan cheese', '1/4 cup freshly grated pecorino Sardo or Parmesan cheese', '1 teaspoon coarse kosher salt']
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
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