3 medium red peppers, quartered, seeds and membranes removed
3 unpeeled cloves of garlic
60 mL (1/4 cup) olive oil
1 small red chile
30 mL (2 Tbsp) pine nuts, toasted
¼ cup Parmesan or Romano cheese, grated
¼ cup fresh basil, finely chopped
Grill peppers, skin side up, until skin blisters and blackens. Smash garlic cloves with the flat blade of a large knife. Add to peppers for last 5-10 minutes. Peel skin from peppers and garlic. Place the peppers, garlic, pine nuts and chile in a food processor. Turn on and add the olive oil in a steady stream and process until smooth. Add cheese and process until smooth. Remove to a bowl.