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Rinse the basil and pluck off the stems. Pat the basil leaves with a paper towel to absorb excess water and place the leaves on paper towels to air-dry.
Grate the cheeses, if needed (I use my blender.) Combine the Parmesan and Romano in a small bowl.
Peel the garlic and place it in a food processor. Add the pine nuts. Pulse until the garlic is cut into small pieces.
Add the basil leaves to the food processor and pulse until they're broken up, while drizzling in the olive oil.
Add the combined cheeses to the food processor and process until a creamy paste is formed. There is no need for salt, since the cheese is salty enough.
Use the pesto as a sauce stirred into pasta or on pizza, chicken or fish. Store the pesto in a sealed container in the refrigerator, with a thin layer of olive oil on top, for up to two weeks. You also can freeze it for up to six months.