Fusilli with Basil Shiso Parmigiano Reggiano Pesto

Ingredients

• 15 grams Pine nuts
• 1 clove of garlic
• 40 grams Basil (or just a whole basil plant)
• 3-4 Shiso leaves
• 80 milliliters Extra virgin olive oil
• 50 grams Parmigiano-Reggiano, grated
• 1 dash squeeze of lemon juice
• 100 grams Literally any pasta! We used fussilli
• Salt, Black pepper to season
• 1 handful Cherry tomatoes, chopped
• High-quality extra virgin olive oil to drizzle
• Extra Parmigiano-Reggiano to serve

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