• 175g (6oz) semi sundried tomatoes, roughly chopped
  • 8 large, fresh basil leaves
  • 2 garlic cloves, peeled
  • 200ml (7fl oz) olive or rapeseed oil
  • Sea salt and freshly ground black pepper


  • Place the semi sundried tomatoes in a food processor or blender with the basil leaves and garlic and pulse to finely chop.
  • Switch the machine back on and slowly pour in the oil through the feeder tube until the pesto has emulsified.
  • Transfer to a bowl with a spatula and season to taste.
  • Cook Ahead: This can be made up to 3-4 days in advance and kept covered with clingfilm in the fridge.