Eastington@Paddington

Basically the same recipe everywhere.

Basil leaves, Parmigiano Reggiano, garlic, pine nuts, and blend with EVOO until you get the constancy you want.

Put into a sterilised jar, and use at will.

Here with San Remo Pulse Pasta (red lentil fusilli) topped with more Parmigiano Reggiano and pepper. Fusilli is perfect for pestos as it traps the sauce.