Red Pepper Basil Creamy Pine Nut Pesto

1 cup raw pine nuts 1 small garlic clove 1/2 cup basil leaves 1 small/medium red bell pepper, cored and chopped into quarters 2 Tablespoons Extra Virgin Olive Oil plus 1/4 cup Extra Virgin Olive Oil when blending 1/8 Teaspoon cayenne pepper Sea salt to taste

1. Add pine nuts and garlic with 1 Tablespoon Extra Virgin Olive Oil 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 Extra Virgin Olive Oil and saute’ for 5-7 minutes on medium heat 4. Transfer to food processor, then add basil leaves, 1/4 cup Extra Virgin Olive Oil and sea salt to taste 5. Blend on high until creamy consistency 6. Serve over pasta!