Red Pepper Basil Creamy Pine Nut Pesto

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1 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 Extra Virgin Olive Oil plus ¼ cup Extra Virgin Olive Oil when blending ⅛ 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, ¼ cup Extra Virgin Olive Oil and sea salt to taste 5. Blend on high until creamy consistency 6. Serve over pasta!