Start by heating a skillet over medium heat. Add about ¼ cup of pine nuts and toast them for 1 to 2 minutes until fragrant and golden.

In a food processor, combine half of the fresh purple basil leaves and pulse until finely chopped, about 20-30 seconds.

Add the toasted pine nuts, salt to taste, and ½ cup of extra virgin olive oil to the chopped basil. Blend until smooth, about 1 minute.

Incorporate about 1 cup of bell pepper strips into the mixture and pulse for 30 seconds until fully integrated.

Taste and adjust seasoning if necessary. Transfer to a glass jar or bowl and enjoy!