Almond, Basil & Tomato Pesto

Ingredients

• 3 1/2 ounces sun-dried tomatoes
• 2 ounces whole almonds, toasted
• 1 ounce basil, stems removed
• 1 ounce flat leaf parsley, stems removed
• 4 tablespoons parmesan cheese, grated
• 1 garlic clove
• salt and pepper
• extra virgin olive oil

Directions

1. 1

   Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil.

2. 2

   Add some seasoning and start to purée. while it's whizzing, pour in enough olive oil to make a dipping consistency.

3. 3

   This is best made with a bit of texture to it, so don't grind the nuts too finely. Taste for salt.

4. 4

   Serve with red and white endive leaves and grissini breadsticks, or you can use any crudités you like.