Sun-dried tomato and toasted walnut pesto

Sun-dried tomato and toasted walnut pesto Method 1. Preheat the oven to 200°C/gas 6.

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.

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.

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

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.