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