Recipe courtesy of Mary Berg
Goes-On-Everything Roasted Red Pepper Sauce
- Level: Easy
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 265
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 281
- Total: 10 min
- Active: 10 min
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
Directions
- In the bowl of a food processor or a high speed blender, combine the roasted red peppers, almonds, sundried tomatoes, garlic, parsley, lemon zest, lemon juice and smoked paprika. Pulse a few times to chop and mix. Add in 3 tablespoons of oil and blend into a smooth sauce, adding more oil if needed. Taste and season with salt and pepper and a bit more lemon juice, if needed.