Preparation time: 20 minutes
Roughly chop the sun-dried tomatoes, wash the herbs and pluck them from the stalk. Toast the pine nuts in a non-stick pan until golden brown and leave them to cool. Roughly chop the garlic. Finely blend all ingredients in a food processor or in a mixing bowl with an immersion blender until you have a uniform mixture. Pour into jars and store in a cool, dark place.
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