Following the analysis by Food52 of 7 different methods of making pesto, I chose the runner-up technique, which also happens to be the easiest & quickest to make.

In a jar, slightly wider than an immersion blender, place 1 garlic clove, ½ tsp rock salt, 3 cups basil leaves, and 3 tbsp pine nuts (if need be, substitute with walnuts). Blend, scraping the inside of the blender to dislodge any pieces, and then blend again until the mixture becomes fine. 

Add 1/3 cup grated Parmesan & Pecorino (half and half) and blend again.

Drizzle in 80ml olive oil as you continue to blend.

Makes 6 servings.

To serve, I boiled some chopped french beans till barely tender, drained the spaghetti over them in a colander in the sink to warm through then added everything, along with the pesto and some of the cooking water to a pan over medium heat to stir through before serving.