Goes-On-Everything Roasted Red Pepper Sauce Recipe
Recipe by Mary Berg
- Level: Easy
- Yield: 1 1/2 cups
- Total: 10 min
- Active: 10 min
Transform your meals with this irresistible roasted red pepper sauceit's the versatile flavor boost your pasta, chicken, fish, sandwiches, and veggies have been craving! Bursting with smoky richness from roasted red peppers, toasted almonds, sundried tomatoes, and garlic, whip it up in minutes and watch it elevate every dish to restaurant-worthy heights.[3]
Nutritional Analysis Per Serving
Serving Size: 1 of 3 servings
Calories: 265
Total Fat: 25 g
Saturated Fat: 3 g
Carbohydrates: 11 g
Dietary Fiber: 3 g
Sugar: 5 g
Protein: 4 g
Cholesterol: 0 mg
Sodium: 281 mg
Ingredients
- 1 1/2 cups (about a 340-milliliter/11.5-ounce jar) roasted red peppers, drained
- 1/4 cup roughly chopped almonds, toasted
- 2 tablespoons roughly chopped oil-packed sundried tomatoes
- 2 garlic cloves, roughly chopped
- 1 small handful flat leaf parsley, roughly chopped
- 1 lemon, zested and juiced
- 1/4 teaspoon smoked paprika
- 3 to 5 tablespoons (45 to 75 milliliters) extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
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Instructions
- Place the roasted red peppers, almonds, sundried tomatoes, garlic, parsley, lemon zest, lemon juice, and smoked paprika into the bowl of a food processor or high-speed blender. Pulse a few times to chop and blend the ingredients. Add 3 tablespoons of oil and blend until smooth, adding more oil if desired. Taste and season with salt, pepper, and a touch more lemon juice if needed.
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