Sun-dried tomato pesto

Place pine nuts (40 g), fresh basil leaves (30 g), garlic (1 clove), salt (to taste), and black pepper (to taste) in a blender bowl.

Blend until smooth.

Add sun-dried tomatoes in olive oil (80 g) and continue to blend until creamy consistency.

Gradually pour in olive oil (50 ml) and, if necessary, add a little boiled water (1–2 tbsp) to adjust the thickness of the sauce.

Transfer the finished sauce to a jar and store in the refrigerator for up to a week.