Pasta with sun-dried tomato pesto

INGREDIENTS
1⁄2 270g jar sun-dried tomatoes in oil, drained
handful of pine nuts
2 garlic cloves, roughly chopped
handful of basil leaves, plus extra leaves to garnish (optional)
50g (13⁄4oz) Parmesan cheese, grated (more if required)
salt and freshly ground black pepper
extra virgin olive oil
350g (12oz) dried fusilli

METHOD
Place the first five ingredients in a food processor and whiz until blended. Season with salt and pepper and whiz again. Taste and add more Parmesan and/or some extra virgin olive oil, if required.
Cook the pasta in a large pan of boiling salted water for 10 minutes, or until it is cooked but still firm to the bite. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Toss with the sauce, drizzle with extra virgin olive oil, garnish with basil leaves (if using), and serve.