20 basil leaves, plus extra to serve
1 large garlic clove, quartered
squeeze of lemon juice (or a drop of red wine vinegar)
250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
85g/3oz pine nuts or walnuts
50²µ/1¾´Ç³ú Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
8 sun-dried tomatoes from a jar, drained