Pumpkin Seed and Sundried Tomato Pesto

This 6-ingredient pesto packs an incredible punch! Bursting with Mediterranean flavour, this recipe is incredibly versatile and quick to make.

Method

• Hydrate the sundried tomatoes in hot water and set aside.
• Briefly blitz the pumpkin seeds in a food processor – I like to retain some of the texture, rather than create a powder.
• Add the remaining ingredients to the pumpkin seeds and pulse until you have a paste. This is quite a thick pesto – if you want it to be more liquid, add more oil.
• Store in a sterilised jar in the fridge. It should keep for at least a week.