Red pesto

• pine nuts↗50g g
• semi-soft sundried tomatoes↗200g g

  drained

• extra virgin olive oil↗125ml ml
• parmesan↗25g g

  grated

• large garlic clove↗1

  peeled and crushed

• lemon↗1

  juiced (optional)

Step-by-step instructions

1. 1

   Start by toasting the pine nuts. Tip them into a frying pan set over a medium heat. Shake the pan or gently stir the nuts around, so that they toast evenly. When the nuts are golden brown, remove from the heat and set aside.

2. 2

   Put all the remaining ingredients in a blender with ½ tsp sea salt and the toasted pine nuts, then blend until the sauce is quite smooth but retains some texture. If necessary you can add 2-3 tbsp of cold water and blitz to loosen slightly. Taste, adjust the seasoning if needed, and serve immediately. Will keep in a jar in the fridge for a week.