Sun-dried Tomato Pesto

· 1 cup sun-dried tomatoes (sulphur dioxide and preservative free)

· 1/2 cup cold pressed extra virgin olive oil

· 2 tsp dried basil or a handful of fresh basil leaves

· 1 tsp dried oregano or a couple of fresh oregano leaves

· 1 cup tomato puree

· Mary-Ann's Garlic and Herb Salt to taste

Soften the tomatoes in a little warm water. Drain and blend with the other ingredients, until smooth.

Variation: Add a chilli or two for heat. Serve as a dip or sauce for anything.