Roasted Red Pepper Pesto - Vegan

I'm not usually organized or forward thinking enough to come up with a "cook once, eat twice" recipe combo on my own, but there's a first time for everything.  Remember the roasted red peppers from Monday's Spinach Pie Grilled Sandwich?  They are the star ingredient for tonight's dinner, which incidentally, can also be a meatless meal.

I love most any kind of pesto.  The traditional basil and pine nut variety is just a starting point.  Using that formula, you can mix and match roasted veggies, herbs, nuts and oil to your heart's content.   Almonds seemed like the best pairing with roasted peppers, as I've seen them together in traditional Romesco sauce recipes, which I believe is Spanish in origin.  So here is my version of Roasted Red Pepper Pesto.  Top some pasta with the sauce, add some rotisserie chicken if you like, or add a can of rinsed and drained chickpeas, for yes, a vegan meal.  Serve with your favorite green salad and call it dinner!

Roasted Red Pepper Pesto
about 3 roasted red peppers, peeled and coarsely chopped
1/2 c. sliced, toasted almonds
4 toasted garlic cloves, minced or pressed
1 T. balsalmic vinegar
1 T. sugar
1/3 c. olive oil
1 1/2 t. salt
pinch of ground chipotle pepper
In a small pan over medium low to medium heat, toast both the almonds and unpeeled garlic cloves at the same time.  Watch pan closely, shake/stir often.  Takes about 8-10 minutes for almonds to brown but not burn.  Toasting the garlic gets rid of its harshness.  Let garlic cool a bit, peel, and mince or pass through a garlic press.
Add all ingredients into your food processor.  Pulse about 10 times, scrap down sides and pulse again until desired consistency of pesto is reached.
Cook 8 oz. of your favorite pasta to al dente.  Reserve about 1/2 c. pasta cooking water.  Toss drained pasta with pesto and enough cooking water to loosen.  Top with chicken or chickpeas.  Serves 4.