Description
It doesn’t get any easier than this no-cook sauce. No chopping and no cooking required! All of the ingredients are blended together and ready to serve. Plus, the sauce gets its creamy texture from almonds – you don’t need any heavy cream, milk, or half and half.
Ingredients
Scale
- 1 (12-ounce) jar of roasted red peppers, drained and rinsed
- 1/4 cup olive oil
- 1/4 cup sliced or slivered almonds
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup shredded Parmesan cheese
- 2 cloves of garlic
- 1 teaspoon kosher salt
Instructions
- Place all of the ingredients in a blender or food processor and blend until smooth.
- Toss the sauce with cooked pasta, rice, or drizzle it over cooked veggies or meat. Leftover sauce will keep well in the refrigerator for a couple of days.
Notes
If you’re not a huge fan of garlic reduce the amount to one clove or you can omit it. Raw garlic is pretty pungent (and delicious, in my opinion) so do what you like best.
- Prep Time: 5 minutes
- Category: Sauces
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 136
- Sugar: 2.6g
- Sodium: 267.3mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9.6g
- Trans Fat: 0g
- Carbohydrates: 4.9g
- Fiber: 1.8g
- Protein: 2.8g
- Cholesterol: 2.4mg
Keywords: easy roasted red pepper sauce, creamy roasted red pepper sauce, roasted red pepper pasta sauce
