2large red bell peppersde-seeded and membranes removed
1clovelarge garlic
2tablespoonpine nutslightly toasted
½cup(12g)loosely packed basil leaves
Salt and pepperto taste
Olive oil
Instructions
Preheat oven to 400 °F (204 °C)
Slice the red bell peppers into large pieces and place skin side down on a large baking sheet. Drizzle olive oil over the bell peppers and sprinkle some salt. Place in oven for 20-25 minutes until peppers are soft and the edges slightly transparent. The skin that was touching the baking sheet should be slightly blackened, too.
Meanwhile, lightly toast the pine nuts in a skillet on medium heat.
In a food processor, throw in the bell peppers, garlic clove, pine nuts, and basil.
Turn on the food processor and drizzle olive oil through the feed tube and mix it until a nice thick consistency. Season with salt and pepper.
Keep in an airtight jar for up to 2 weeks, if it lasts that long ;)