Place all of the ingredients except for the oil into a food processor.
Run the processor on high and slowly drizzle the oil into the blending pesto.
You may have to stop and scrap down the sides of the food processor several times.
Continue to blend until the pesto is completely combined.
Store in an air tight container. It is best to drizzle a thin layer of oil over the pesto to prevent browning. Refrigerate and use within 4-5 days. However, it also freezes well for future use.
Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/biquinho-pepper-pesto/