Roasted Red Pepper Aioli

I'm on this aioli making kick. I think it's because I like saying "aioli". it just rolls off the tongue and sounds so much more appetizing and gourmet than "mayonnaise". This time, I used the food processor. So much smarter. This one didn't come out as thick as the Smoked Tomato Aioli, but it tastes good and that's what counts.

1 large egg
1 large red bell pepper, roasted
3 cloves garlic, pressed or minced
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
juice of 1 lemon
3/4 cup olive oil

All ingredients should be at room temperature, even the egg. Puree red pepper in food processor. Add garlic and puree some more. Then  add everything else but the olive oil. blend thoroughly. Slowly drizzle the olive oil in. It took me about 10 minutes and I switched hands a few times. When all the olive oil is in, continue processing for another couple of minutes. remove from processor bowl and refrigerate. Like revenge, best served cold. To make it thicker, you could try draining some of the liquid from the red pepper.