Sun-dried tomato and toasted walnut pesto

Method

1. Preheat the oven to 200°C/gas 6.

2. Spread the walnuts on a baking sheet and roast them in the oven for 3-4 minutes, shaking once or twice, until browned, taking care not to let them burn.

3. Tip the browned nuts into a wire sieve and shake the sieve over a sheet of newspaper to remove loose flakes of papery skin. Leave to cool.

4. Place the cooled walnuts, sun-dried tomatoes, garlic, Parmesan and chilli, if using in a food processor.

5. Process until smooth and then with the motor still running, trickle in enough oil (using a mixture of the sun-dried tomato oil and olive oil) to give a creamy sauce

6. If you want to store the pesto, spoon it in to a screw top jar, smooth down and cover with a thin layer of olive oil. Screw the lid on tightly and keep pin the fridge, where it will last for at least two weeks.

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Ingredients

55g shelled walnuts
100g Sun-dried tomatoes, in oil
3 garlic cloves, roughly chopped
55g Parmesan, broken into chunks
1 fresh red chilli, de-seeded and roughly chopped (optional)
Olive oil

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