Go on, make your own! It's easy!


  • 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


  1. Place the semi sundried tomatoes in a food processor or blender with the basil leaves and garlic and pulse to finely chop.
  2. Switch the machine back on and slowly pour in the oil through the feeder tube until the pesto has emulsified.
  3. 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.