Roast red bell peppers until the skin is blackened.

Place roasted peppers in a bowl, cover with plastic wrap for 10 mins to steam and cool, then peel, seed, and halve them.

If desired, combine the peppers with canned chipotle chiles in adobo and 1 tablespoon of sauce for a smoky flavor.

In a food processor, combine the roasted peppers, chipotles (if using), minced fresh garlic, cooked garlic (if using), and toasted pine nuts.

Pulse to chop the ingredients into small pieces.

Add 1 cup of olive oil (or Garlic Confit Oil) and a generous amount of black pepper.

Process until the pesto is almost pureed but still retains some texture.

If not freezing, add the grated Parmigiano-Reggiano cheese and salt to taste.

Process briefly to combine all ingredients.

Remove desired amount of pesto.

Pour a layer of olive oil over the remaining pesto before storing.

Refrigerate in a well-sealed container.

Bring pesto to room temperature before use.