5-Minute Roasted Red Pepper Sauce
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.
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Servings: 1 1/2 cups
Ingredients
- 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 the ingredients in a blender or food processor and blend until smooth.
- Toss the sauce with cooked pasta or rice, or drizzle it over cooked veggies or meat.
- Leftover sauce will keep well in the refrigerator for a couple of days.
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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.
If you don't have a high-powered blender, you can use a regular blender or food processor. If the sauce is not smooth enough, strain it into a bowl.
Nutrition Estimate
Serving: 0.25cup | Calories: 136kcal | Carbohydrates: 4.9g | Protein: 2.8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9.6g | Cholesterol: 2.4mg | Sodium: 267.3mg | Fiber: 1.8g | Sugar: 2.6g
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