Step 1

Add sundried tomatoes to a food processor or blender. Some excess oil is ok to be added

Step 2

Add basil leaves, garlic, almonds, lemon juice and salt into the food processor

Step 3

Grate in the Parmigiano Reggiano cheese and top with extra virgin olive oil

Step 4

Pulse in a food processor or blender so that the mixture is nicely blended and chopped but be careful not to over blend as you still want some texture to remain. You can also make the pesto in a mortar and pestle.

Step 5

Serve in your favourite dish and store the remaining in an air tight container in the fridge or freezer