Red pesto made with sun-dried tomatoes

• 300 g of sun-dried tomatoes
• 100 ml of olive oil
• 50 g of pine nuts
• 7 sprigs of thyme
• 4 sprigs of sage
• 3 sprigs of parsley
• Salt, pepper
• 1 clove of garlic
• 1 splash of fresh lemon juice

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.