Sun-dried Tomato Pesto

• 175 g (6 oz) semi-sun-dried tomatoes, roughly chopped
• 8 large fresh basil leaves

Place the semi-sun-dried 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. This can be made up to 3–4 days in advance and kept covered with clingfilm in the fridge. Use as required.</