Wash the peppers, brush them with olive oil and put them in a preheated oven. We turn them on the other side once they turn black. Then remove them from the oven and put them in a bag for 15 minutes until they sweat.
Afterwards, take them out of the bag, open them, remove the stalk, the spores and the peel. Do the same with the chili pepper, and after that cut it in small pieces.
In a pan, saute the chili pepper in a little olive oil and in a blender mush the basil. In the blender, add a little olive oil until the ingredients are homogenized.
Then add the nuts with the remaining olive oil left. Once they are melted, add the raw peppers, the sautéed chili, some salt and lemon zest, and slur it until they become creamy. Add parmesan, black pepper and the pieces of the sun dried tomatoes and mix well.