1. Combine basil and garlic in a food processor and blend to a fine paste.
2. Add pine nuts, process until smooth.
3. Add cheeses and process again, until smooth.
4. With the machine running, pour the olive oil in the food processor and mix until smooth and creamy. If pesto seems too thick pour in ¼ c. warm water.
5. Pesto will stay in the refrigerator for up to 10 days in a sealed container. Or, if you want to save it for later, freeze it using the instructions below.

Freezing Pesto: To freeze pesto put it in a sealed air-tight container like a small ziploc bag or tupperware. Some people like to freeze it in ice-cube trays, I did it once and it didn’t work well, but feel free to try it. Once it is thawed it should not be re-frozen.