Start by preheating your oven to 450°F (230°C). While it’s warming, wash and dry your bell peppers. Cut them in half and remove the seeds. Place them cut-side down on a baking sheet lined with foil. Roast for about 20-25 minutes until the skins are blistered and blackened. Once they’re done, remove them from the oven and cover them with foil to steam for about 10 minutes. This makes peeling easier.

While the peppers are roasting, it’s time to toast the almonds and pine nuts. Heat a small, dry skillet over medium heat. Toss in the almonds and pine nuts, stirring frequently. Toast them for about 3-5 minutes until they’re golden and fragrant. Don’t walk away—these can burn quickly!

Once the peppers have steamed, carefully peel off the skins while they are still warm. The skins should come off easily. Cut the peeled peppers into rough chunks and set aside.

Grab your food processor. Add the roasted bell pepper chunks, toasted almonds, pine nuts, garlic, and basil leaves. Pulse them a few times to get everything roughly chopped. Then, add the shredded Parmesan cheese, lemon juice, and salt.

With the food processor running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed. You’ll want to blend until the mixture is creamy but still has a pleasant texture. Taste it and adjust any seasoning if necessary. If you love heat, now’s the time to mix in crushed red pepper flakes.

Your red pepper and almond pesto is ready! You can use it right away or store it in an airtight container in the fridge for up to a week.