In a mixing bowl, add flour, cubed cold butter and mix till no lumps of butter is seen. ( or use a food processor )
When flour looks like wet sand, add salt and mix.
Add 1 tbsp of cold water at a time and make a soft dough.
Wrap in cotton cloth or plastic and keep in refrigerator for 30 mins to 1 hr.
In meantime, prepare Pesto by blending basil leaves, cashew nuts, garlic, olive oil, lime juice, pepper, salt and sun-dried tomato.
When dough is ready, roll smooth on flour dusted surface and using a large round cookie cutter or a plate of desired size, cut rolled dough to rings, make as many as possible.
Add pesto to each ring and topped with cherry tomatoes, leaving gap to pull the dough up.
Transfer to parchment lined baking tray and bake at 425F for 30-45mins.
Add parmesan cheese on top before bake if needed. Serve warm and sprinkle salt and pepper if needed!
Notes
Use Almonds or Pine nuts in place of Cashew if needed.