- 2 cups fresh basil leaves
- 1/4 cup olive oil
- 2 garlic cloves
- 1 teaspoon sea salt
Combine 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.
Pesto Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.