1. Preheat the oven to 400'F
2. Add a piece of parchment paper or foil to the bottom of a sheet pan. Add the peppers to a bowl and toss with 1 tsp olive oil to coat well. Place the bell peppers skin side down on a large baking sheet. Add the garlic cloves to the sheet. Cook in the oven for 20-25 minutes until the peppers are soft and a little charred if possible.
3. While the peppers are cooking, add the pine nuts to a small skillet and roast them for 3-5 minutes in a pan, lightly toasting them.
4. Once the peppers are done, add the peppers, Texas twist, garlic, pine nuts, basil and black pepper to a food processor.
5. Turn on the food processor and blend well. Add rest of olive oil to the mixture and continue to process until the mixture is a nice thick consistency and no more chunks remain.
6. Store in an airtight jar or container in the refrigerator for up to 2 weeks. Add to pasta to enjoy a delicious sauce with lower potassium.