SUN-DRIED TOMATO PESTO

My family and I are huge fans of pesto; it just goes so well with all kinds of foods, including my Goat’s Cheese and Rocket Frittata. Think outside the pasta box and use it with cauliflower pizza, courgettes, stirred into soups or spread on toast, as well as on pasta. It’s a great food to have handy in the fridge.

MAKES 4 SERVINGS

100g pine nuts

80g Parmesan or any hard lactose-free cheese, chopped

50g Lucy Bee coconut oil, melted

125g sun-dried tomatoes

25g basil leaves

1 garlic clove, finely sliced

Juice of 1 lemon

Place the pine nuts in a dry frying pan over a medium heat and toast until golden, then tip onto a plate.

Put the Parmesan in a food processor and blitz, then add the pine nuts and remaining ingredients, except the lemon juice, and blitz once more, until combined but still with a little texture. Pour in the lemon juice and blitz for a final 30 seconds,. Scrape into an airtight container, such as a recycled Lucy Bee jar, and store in the fridge for up to 1 week.