Sicilian Pesto

Directions

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!