Put the herbs, grated lemon rind, caster sugar, salt and black pepper into a food processor and whiz. Add the olive oil as it whizzes, then add the soft cheese and lemon juice and whiz until it is thoroughly blended as part of the pesto.
Scrape the pesto into a bowl, cover with Clingfilm and store in the fridge until you are ready to assemble the oatcakes.
To assemble, spread the pesto on each of your 12 oatcakes. Put 3 cherry tomato halves on each.
To serve: Put a tiny basil leaf on the centre of each oatcake.
4 oz./120g parsley, tough stalks discarded
2 oz./50g mint leaves, stripped from the tough stalks
Finely grated rind of 1 lemon
1 tbsp lemon juice
1 level tsp caster sugar
1 tsp salt
10 grinds of black pepper
3 tbsp olive oil
200g soft cheese
18 cherry tomatoes, washed and dried then each cut in half
12 sprigs of basil, to garnish