1 lemon
2 garlic cloves
8oz (225g) sun-dried tomatoes
6oz (175g) blanched almonds
1 handful flat-leaved fresh parsley
1 handful fresh basil
8floz (225ml) extra virgin olive oil
6oz (175g) freshly grated Parmesan cheese
salt and pepper

1. Using a potato peeler, remove zest from the lemon and put in a food processor. Skin the garlic and add to the lemon zest with the tomatoes, almonds, parsley and basil. Process.

2. With the machine running, slowly pour in the oil. Pour the sauce into a mixing bowl and add the Parmesan cheese, salt and pepper.

3. Pour into a sterilised jar and use diluted with a little cream as a sauce for pasta.