- 300 ml high-quality sun-dried tomatoes
- 100 ml parmesan
- 3 tbsp pine nuts, lightly toasted
- 1 clove garlic
- 1 handful fresh basil
- 100-200 ml olive oil
- Salt and ground pepper
Blend the tomatoes, parmesan, pine nuts, garlic and basil using a handheld blender. Slowly add the olive oil while blending until the pesto is nice and smooth. Season to taste with salt and pepper.