Preheat oven to 500°F or set on broil. Place red pepper on baking sheet, drizzle with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Place sheet pan on top rack of oven. Turn after 10 minutes and then every 5 minutes after that.  About 20 minutes total or until charred on all sides.  

Let the red pepper cool in a paper bag, then remove the charred skin and seeds.  

Next, heat a frying pan over medium heat. When hot, place almonds in pan and toast them, until they are golden brown, about 4-5 minutes.  Stir continuously so they don’t burn.   

Place the first everything except the olive oil, salt and pepper into a food processor and blend until finely chopped.  Then, while food processor is running, slowly pour the oil into the bowl.  Add 1/4 tsp salt and 1/4 tsp pepper and pulse until combined well.  You can add more salt and pepper to your taste.

Store in a mason jar in the refrigerator for up to 3 days.