1Put all the ingredients in the blender and the secure the lid.
2CHOP for 30-40 seconds until finely chopped and almost smooth, scraping down the ingredients if necessary; add a bit more olive oil if necessary. Season with salt and pepper.
3Spoon the dip into a serving bowl and serve with crackers, vegetable crudites and toasted pita bread. Transfer unused dip to a clean jar. Pour a little extra olive oil to cover the top of the pesto (this helps prevent any oxidation or browning). Secure the lid and store in the fridge for up to 5 days.
Tip: This pesto is also perfect stirred through hot pasta.