Nut roast with chilli and tomato sauce

Tomato and chilli pesto

Ingredients:

200 g sun-dried tomatoes
2 - 3 dried chillies
5 tbsp balsamic vinegar
50 g almonds, pine nuts or cashew nuts
2 cloves of garlic
1 bunch of basil
1 bottle of fine olive oil
30 g parmesan or pecorino

Preparation:

Peel the garlic cloves and chop very finely, then rinse the basil, pluck and chop into small pieces. Also chop the sun-dried tomatoes and chillies. Place the tomatoes, chillies, vinegar, nuts, basil and cheese in a tall bowl, add a little olive oil and roughly chop with a hand blender. If necessary, keep adding olive oil until the pesto has the desired consistency.
Pour the pesto into a boiled jar with a sealable lid. The pesto will keep for about 4 days in the fridge.