Red pesto

Blend together pine nuts, sundried tomatoes, parmesan and olive oil to make a red pesto, perfect for stirring into pasta or to flavour chicken dishes

Ingredients

• 50 g pine nuts
• 200 g semi-soft sundried tomatoes, drained
• 125 ml extra virgin olive oil
• 25 g parmesan, grated
• 1 large garlic clove, peeled and crushed
• 1 lemon, juiced (optional)

Steps

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. 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.