Sun-dried Tomato Pesto

When the folks were visiting, we went for lunch at the Gypsy Tapas House in Fremantle. It was a lovely day with live jazz music (Mum bought their CD!), and delish tapas like the brocolli with sundried tomato and walnut pesto. I wanted to make it at home but they wouldn't tell me how (fair enough) so I looked online and had a go, using the ingedients pictured. Turns out that wasn't nearly enough tomato for the colour or flavour I remember, so I've adapted it to something more similar to the gypsies version.



1 large garlic clove, roughly chopped
1 c fresh basil leaves
3/4 cup walnuts
2 T water
400g (about a tall jar's worth) sun-dried tomatoes (or use about half this amount and add in 5 T tomato passato)
1/2 t sea salt
1/4 t fresh ground black pepper
1/3 c extra virgin olive oil.

In a food procesor or blender, whizz everything apart from the olive oil. When you have processed it to a smooth paste you can mix in the olive oil. Serve with steamed brocolli florets or brushetta / thick slices of toast.