Ingredients

• 4 small garlic cloves, pressed or minced
• 1/2 cup packed basil leaves
• 2 tablespoons tomato paste
• 1/3 cup olive oil
• 1/2 cup Parmesan cheese
• Salt and freshly black pepper
• 1 small green bell pepper, parboiled until tender
• 1/4 cup canned pimientos, drained and dried
• 2 small garlic cloves, minced
• 1/3 cup olive oil
• Fresh or dried bread crumbs to thicken
• Salt and freshly ground black pepper

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Instructions

1. In a food processor puree all the ingredients until smooth; season to taste with salt and pepper.
2. Puree the parboiled pepper, pimientos, garlic and olive oil until thick. Add enough breadcrumbs so that "rouille" holds its shape.