Sun-Dried Tomato Pesto

Method

1. Place 40 g of sun-dried tomatoes in a blender or food processor.
2. Add 1 heaping tablespoon of pine nuts.
3. Add half a clove of garlic, germ removed.
4. Add a bunch of parsley and a few basil leaves (basil is optional).
5. Add a pinch of salt and a good amount of black pepper.
6. Add 3 tablespoons of grated Grana Padano cheese.
7. Add 2 tablespoons of extra virgin olive oil and 3 tablespoons of seed oil.
8. Let the mixture infuse for a moment so the tomatoes start to rehydrate.
9. Add a good squeeze of lemon juice for freshness and acidity.
10. Start blending. When halfway through blending, add 1 heaping tablespoon of tomato concentrate and continue to blend.
11. If the mixture is too thick to blend smoothly, add a little more extra virgin olive oil until you get a smooth paste with no large pieces.
12. Once smooth, scrape into a jar. Let it rest so the oil rises to the top. If not enough oil to cover, add a little seed oil on top. Store covered in the refrigerator for up to one week.