Instructions

1. 1

   Toast the almonds in a dry pan over medium heat until golden, then let them cool.

2. 2

   Drain the sun-dried tomatoes. Put them in a blender or tall beaker with the almonds, parmesan, garlic and basil.

3. 3

   Slowly pour in the olive oil and blend to a coarse paste, adding a little more oil if needed.

4. 4

   Season with salt and pepper, spoon into a clean jar, and store in the fridge under a thin layer of oil.