1/2cupmixed nuts(I used almonds, cashews and walnuts)
1/8 cup + 2 tbspolive oil
2tspolive oil (for roasting tomatoes)
Salt, to taste
Preheat oven to 140 C (280 F) and line a baking tray with aluminium foil.
Toss tomatoes in olive oil and lay them out on a single layer in the oven. Roast until slightly dry but still juicy, about 3-4 hours. Remove and set aside.
Add the nuts and garlic clove to a blender jar and blend to a coarse paste. Add oven-dried tomatoes, chilli, coriander leaves and stalks, basil leaves, parmesan, lemon juice, salt and olive oil and pulse (not continuously blend) a few times.
Scrape down the sides and pulse again until it forms a slightly coarse paste. If it looks too dry, add extra olive oil.
Taste and adjust seasoning. Use right away or refrigerate in an airtight container and use within a week.