The flesh of 2 roasted red bell peppers

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

1 clove garlic, finely chopped

2 tablespoons (30 ml) pine nuts

1/4 cup (60 ml) olive oil

2 teaspoons (10 ml) harissa sauce

1 teaspoon (5 ml) lemon juice

Salt and pepper

In a food processor, purée all the ingredients until creamy but still slightly grainy. Season with salt and pepper.

Keep refrigerated in an airtight container.

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