Ingredients

• Ingredients 30g pumpkin seeds 10 sun dried tomatoes (approx 40g) 20 pitted olives (I like to use kalamata) 30g / 1 bunch fresh basil, leaves picked Juice of ½ lemon (organic if possible) 1 tbsp good olive oil

Preparation

• 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.