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This recipe requires a fair amount of fresh basil. If you cannot find enough, supplement one fistful with fresh flat-leaf parsley.
Chop the basil leaves roughly and slice the garlic.
In your pestle, grind the garlic to a paste.
Add the basil leaves and pound until they begin to break up.
Add the pine nuts and, as you pound them, they will begin to amalgamate with the basil. At this point, slowly start to dribble olive oil, enough to obtain a semi liquid sauce.
When the sauce has become liquid enough, add the cheeses, stir in well and season lightly with salt.