When we say this roasted red pepper sauce goes on everything—we mean it! From pasta to chicken, fish, sandwiches and veggies, you can enjoy this delectably rich and hearty sauce on all your favourite dishes. Made with roasted red peppers, almonds, sundried tomatoes and garlic, you’ll love having this sauce on hand to add to any dish.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 1/2 cups |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Soo good. Didn’t have a lemon so used a lime. Think I used a tad too much sweet paprika and added a teeny bit of brown sugar……excellent. Mixed it in with spinach pasta, chicken and baby spinach.
Great as a veggie dip
Great with hummus