Place the tomatoes, pepper and garlic in a food processor and process until finely chopped.
Add the nuts, cheese, basil and chilli paste and pulse to chop finely. Add 4tbsp oil to create a thick pesto.
Spread on the oatcakes and top with a sprig of rocket.
To serve: Nairn’s Gluten Free Oatcakes
200g / 7oz jar sundried tomatoes in oil, drained (retain the oil)
1 roasted red pepper from a jar, drained, about 50g
1 garlic clove, crushed
50g / 2 oz pine nuts, toasted
50g / 2 oz walnut halves, toasted
50g / 2 oz Parmesan cheese, freshly grated
2tbsp chopped basil leaves
1tsp sun dried chilli paste
Freshly ground black pepper