Pesto with Pita Breads (Danny Bowien)

Pesto

• 4 ½ oz Pecorino cheese, cubed
• 2 ½ oz Parmesan cheese, cubed
• ½ oz pine nuts
• ¼ tsp salt
• 1 garlic clove
• 4 oz fresh basil
• 10 oz extra virgin olive oil, divided

Starter

• 2 oz all-purpose flour
• 2 oz whole wheat flour
• 4 ½ oz water
• ⅛ tsp active dry yeast

Pita Breads

• 7 ½ oz water
• 11 ½ oz all-purpose flour
• 3 ½ oz whole wheat flour
• 1 tsp sugar
• 1 tsp extra virgin olive oil
• 1 ½ tsp salt
• Parmesan cheese, shaved, to garnish
• fresh basil leaves, to garnish