Ingredients

• 2 peppers (preferably pimento, but bell OK)
• 3 cloves of garlic (larger cloves are easier)
• 0.25 cups of basil
• 0.25 cups of almonds
• 0.25 cups of manchego cheese
• 0.25 cups of olive oil

Method

1. Pre-heat the oven to 175 degrees
2. Slice the peppers in half and place on a lightly oiled baking tray with the garlic cloves
3. Sprinkle a bit more oil over the peppers and garlic and cook in the oven for 20 minutes
4. Lightly toast the almonds in a dry non-stick pan on a medium heat (7) for 3-5 minutes, stirring throughout
5. Grate the manchego
6. Once cooked, peel /squeeze the garlic
7. Place the peppers, garlic, toasted almonds, basil, cheese, and oil into a blender
8. Blend into a think paste and add salt and pepper to taste