Updated: May 24
This is a really popular pesto and is slightly different to the classic variety. It really does add flavour and texture to the simplest of dishes. It is also delicious!
100 g sun-dried tomatoes
5 garlic cloves
30 g pine nuts
Sea salt and pepper
Drain the tomatoes in a sieve over a bowl and put them with the garlic, salt, pepper and pine nuts into a food processor and whizz up till blended.
Pour the drained oil from the bowl (approx. 50 ml) into a jug and whilst the processor is still on, pour the olive oil in a steady stream to achieve a dropping consistency.
Check the taste and consistency and add a little more olive oil if required.
Put into a glass or ceramic jar and cover with a thin layer of oil (this helps to protect the pesto from oxidation) and store in the fridge.
* Use within 2 weeks.