Sweet Pepper Pesto - cooking recipe

Ingredients

2 red bell peppers
2 garlic cloves
2 tablespoons pine nuts
2 tablespoons olive oil, but more if needed
1/2 teaspoon salt
1 pinch ground black pepper
1/4 cup fresh basil leaf (optional)

Preparation

Grill or bake the peppers till the thin skins are black; this usually takes about 20 minutes.
Take them out and put them into a plastic bag; they will soften and become moist, and the skin will peel off. Rinse the peppers to get rid of any flakes of burnt skin.
Process the peppers, the pine nuts, and the olive oil in a blender till you obtain a creamy paste; thin it to a looser paste if you want, with more olive oil. If adding fresh basil, make sure the leaves are washed and patted dry before adding to the blender jar.
Add salt and ground pepper to taste.
Keep in a well-covered jar in the fridge, and use it up within two weeks.