2 (4-ounce) jars diced pimientos, drained
1/4 cup garlic cloves, peeled
1/2 cup pine nuts, toasted
1 teaspoon kosher salt
1 tablespoon Tabasco Chipotle Pepper Sauce
1/2 teaspoon paprika
1 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 cup olive oil
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