Sun-dried Tomato Pesto

Pesto is great, you can switch ingredients about according to what you like. I didn't use any cheese, because it's really nice without, and you can always add cheese to whatever you're having the pesto with. This recipe makes quite a lot, enough to go with about 6 portions of pasta, depending on tastes. Or it can be used in salads, paninis, as a dip... anything really.

1 jar of sun-dried tomatoes in oil

4 cloves of garlic

2 large handfuls of pine nuts

Bunch of fresh basil (about 30g)

Olive oil

Sprinkling of dried basil

-Put the pine nuts in a pan with NO OIL and fry for just a couple of minutes until they start to brown.

-Roughly slice the garlic, and fry it with the sun-dried tomatoes and the dried basil. Use oil from the sun-dried tomato jar.

-Allow the pine nuts, garlic and sun-dried tomatoes to cool, then put in a blender with the fresh basil and the remaining oil from the sun-dried tomato jar.

-Blend and add olive oil until desired consistency is reached.