Red Pepper Basil Creamy Pine Nut Pesto Sauce

½ cup raw pine nuts 1 small garlic clove ½ cup basil leaves 1 small/medium red bell pepper, cored and chopped into quarters 2 Tablespoons EVOO plus ¼ cup EVOO when blending ⅛ Teaspoon cayenne pepper Sea salt to taste

1. Add pine nuts and garlic with 1 Tablespoon EVOO to frying pan, toast on low heat for 3 minutes
2. Transfer to Cuisinart food processor, set aside
3. Place red peppers and cayenne pepper in frying pan with 1 Tablespoon EVOO and saute’ for 5-7 minutes on medium heat
4. Transfer to food processor, then add basil leaves, ¼ cup EVOO and sea salt to taste
5. Blend on high until creamy consistency
6. Serve over cooked pasta!