Roast pepper pesto with pasta - Good Food Middle East

Ingredients

• 6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)
• 4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)
• 1 tsp cayenne pepper
• 75g blanched almonds, roughly chopped
• 50g Parmesan (or vegetarian alternative), roughly chopped, plus extra for serving (optional)
• 2 tbsp olive oil
• 400g pasta (we used tripolini)
• large pack basil leaves