To roast the bell peppers: If you have a gas stove, place the peppers directly on the flame rotating periodically until the skin is thoroughly blackened. This can also be done on a gas grill set to the highest setting.

If that is not a possibility, place the peppers on a baking sheet in the oven under a high broiler. Rotate periodically, until thoroughly blackened on each side.

When the pepper is completely dark, place it hot in a container with a lid or a paper bag. The steam will help the skin to loosen. When the pepper is cool enough to handle, gently peel the skin off while running under cold water or dust it off with a dry dish towel. Remove the stems and seeds during this process of skin removal.

Place the peppers, garlic and basil in a blender or food processor. Blend until smooth.

Once it is silky, slowly drizzle in the olive oil while running the machine on the lowest setting, you can even pulse it to combine. Season to taste with salt and black pepper.