1/3 cup pine nuts (or 1/2 cup walnut halves)
2 garlic cloves
1/2 tsp kosher salt
2 cups packed basil leaves, dried well
1/2 cup olive oil
1/2 cup grated parmesan
2 tbsp grated pecorino
1 tsp lemon juice (optional)

Toast the nuts in a dry pan until golden, let cool. Pulse nuts, garlic, and salt in the food processor until fine. Add basil, pulse in short bursts until minced. Stream in the oil with the machine running.

Stir in the cheeses and lemon juice by hand. Taste for salt. Toss with hot pasta off the heat, loosen with pasta water.

Keeps a week in the fridge under a layer of oil, or freeze it without the cheese.