SUN DRIED TOMATO PESTO
150g sun dried tomatoes 2 cloves garlic 20g pine nuts Light olive oil 50g grated parmesan (the trick here is to whiz cut up pieces of parmesan in the food processor - much quicker!) Salt and freshly ground pepper
Process all ingredients until smooth and season with salt and freshly ground black pepper. This will then keep in the fridge for up to four days.