Step 1

Toast the almonds until they are a light golden colour in a dry frying pan over a medium-high heat. Keep them moving to prevent burning.

Step 2

Add garlic, basil leaves, a pinch of salt and a drizzle of oil to a pestle and mortar and grind until creamy.

Step 3

Add the almonds and grind until they start to combine. You should have a creamy yet slightly chunky consistency.

Step 4

Coarsely chop the sun-dried tomatoes and add them to the mixture and squash them gently into the mixture.

Step 5

Drizzle the remaining olive oil and combine into a creamy paste.

Step 6

When you’re ready to eat, simply heat the pesto in a saucepan, and toss with freshly cooked pasta.