Chilli Tomato Pesto

• 1 large red bell pepper
• 1 mild red chili pepper
• 2 tablespoons pine nuts, toasted
• 2 medium tomatoes, peeled, deseeded and roughly chopped
• 1/4 - 1/2 teaspoon Tabasco sauce
• 1 garlic clove, peeled
• 50 g fresh basil leaves, roughly chopped
• 8 pieces sun-dried tomatoes packed in oil, chopped
• 3 tablespoons sun-dried tomato paste
• 6 -12 tablespoons olive oil
• 1 -2 ounce pecorino romano cheese or 1 -2 ounce fresh parmesan cheese, grated

1. Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
2. Peel the chilli and pepper and remove the seeds. Roughly chop.
3. With a large pestle and mortar crush the garlic together with the toasted pine nuts.
4. One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
5. Stir in the grated Pecorino or Parmesan.
6. Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
7. Add tabasco to taste.

red bell pepper, red chili pepper, pine nuts, tomatoes, tabasco sauce, garlic, fresh basil, tomatoes, tomato paste, olive oil, pecorino romano cheese

Taken from www.food.com/recipe/chilli-tomato-pesto-139626 (may not work)