SUNDRIED TOMATO AND HAZELNUT PESTO

Small clove garlic, 25g hazelnuts, 25g grated parmesan, 150ml olive oil and 75g sundried tomatoes

Put all the ingredients in a mixer and pulse to make a paste – pulse lightly if you want it to retain texture, but if you like it smoother whizz more or you can add a little more olive oil or a squeeze of lemon juice.  It will last for a week when kept in the fridge.