• Put arugula, lemon juice, garlic, basil leaves, parsley, olive oil and anchovy paste into the blender. Purée.
• Add walnuts, cheese and continue to blend at medium speed until smooth. Season with salt and pepper to taste.

Oven-baked sundried tomatoes

• Preheat oven to 200°F (100°C). Space out tomatoes on a baking sheet. Sprinkle with sugar, sea salt and freshly ground pepper. Add thyme and rosemary, and bake for approximately 2 hours. Flip tomatoes and continue baking for 2 or 3 hours, until the tomatoes are dried out.
• Store the tomatoes covered in olive oil, in a jar kept in a cool place.

Pesto

• Put sundried tomatoes, basil, rosemary, lemon juice, garlic and olive oil into the blender. Purée. Season with salt and freshly ground pepper. Set aside.
• Lightly toast sliced almonds in a frying pan. Set aside.
• Add cheese and toasted almonds to the sundried tomato purée, and continue to blend at medium speed until it reaches the desired consistency.
• Let cool and put in refrigerator.
• For better preservation, pour into ice-cube tray and freeze. Turn out frozen cubes and freeze in sealable plastic bags.