Having over-indulged over the summer, I decided to go raw for the next few days.  There were lots of greens in my fridge, but I was bored with conventional dressing, so I decided to make red pesto dressing.  It’s strong and goes very well with olives:

You will need:

1/2 cup sun-dried tomatoes (I used this for a more intense flavour)

1/2 cup pine nuts

1/2 cup grated parmesan

1/2 cup olive oil

3 cups fresh basil

3 cloves garlic

pinch of salt.

I blended the above to a chunky-smooth consistency.  It will store in a sterilised jar in the fridge for a few days – if it lasts that long 🙂