Preheat the oven to 200'C. Peel and slice the garlic.
Rub the red pepper with olive oil and then place on a baking tray and roast in the oven until the skin is completely black. Remove from the oven, place in a bowl and cover with cling film. Once cooked, peel the pepper and chop into chunks.
Place the red pepper in a food processor or a pestle and mortar. Add the garlic, pecan nuts, paprika, parmesan and olive oil. Season with salt and pepper and then mix to a coarse paste. Check the seasoning and then serve with pasta or as a dip.
«Do not wash the red peppers after roasting, washing them causes them to lose flavour. »