Tomato & Pesto Soup

1. Place a large, heavy-based pan over a medium heat, cook the onion and garlic in the olive oil for 2-3 minutes, add the tomatoes, sugar and stock, and simmer for 15-20 minutes.
2. Meanwhile, pure the pesto ingredients.
3. Blend the soup until smooth and season to taste. Serve with a teaspoon of the pesto swirled into each bowl and a few pine nuts sprinkled on top.

Tips:

Cheese twists make a delicious accompaniment.

Any remaining pesto can be kept in the fridge for up to 2 weeks ─ store in an airtight container and cover the surface with a little olive oil.