Sicilian Pesto

1. 1

   In a shallow frying pan, toast the almonds for approximately 5 minutes or until golden brown.

2. 2

   Set aside and leave to cool.

3. 3

   Into a food processor, add the basil leaves, garlic and sun dried tomatoes.

4. 4

   Blitz until combined and very finely chopped.

5. 5

   Add the almonds and whizz until the mixture is a smooth paste.

6. 6

   Add a little of the olive oil at a time until you are happy with the consistency.

7. 7

   You dont want your pesto to be too sloppy but at the same time it has to have movement, so youre looking for a consistency somewhere in between.

8. 8

   Once you are happy with the thickness, give the mixture one final pulse to make sure everything is nicely combined and then transfer to a dish.

9. 9

   Fold the grated parmesan cheese into the mixture.

10. 10

    This will thicken the pesto so you may wish to add a little more oil at this stage just to loosen things up again.

11. 11

    Season with salt and pepper to taste.

12. 12

    Finito!

* Per serving · 4 servings · Values may vary.

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