Red Pepper & Brazil Nut Pesto Serving Size - 5 Prepared By - Sheri Recipe Rating
			1/2 cup Brazil nuts 1 1/2 cups red bell pepper, peeled, seeded, and cut into chunks 1 red bird's eye chile (Pimenta Malagueta),seeded and cut into chunks (optional) 1 clove garlic 3/4 cup extra virgin olive oil kosher salt and freshly ground black pepper 1/8 teaspoon paprika 1/8 teaspoon ground chipotle red pepper (optional)
			Preheat the oven to 325"F. Place the nuts on a baking sheet and roast them until they become fragrant, about 12 minutes, Remove from the oven and let them cool completely at room temperature before using. Place the nuts, red pepper, chile, if using, garlic, and 1 tablespoon of the olive oil in a food processor and process until finely ground. With the processor running. pour the remaining olive oil in a thin steady stream to create an emulsion. Season with the salt and pepper, paprika, and chipotle, if using. To serve, transfer the pesto to a bowl. Pesto will keep in an airtight container in the refrigerator for up to 3 days.