When it comes to condiments, this roasted red pepper sauce satisfies the masses. Serve with toasted bread, spread onto sandwiches and so much more.
It’s no surprise that I enjoy making my own sauces and dressings at home. Whether it be my Alabama White Sauce, Aji Verde or Copycat In-N-Out Burger Sauce… I’d drizzle them all on pretty much anything! I’ve said it before and I’ll say it again, the saucier the better.
The best thing about this recipe is the fact that it requires zero cooking, takes all but 5 minutes of preparation and tastes phenomenal. It’ll keep in the refrigerator for up to 5 days, but I promise you it won’t last that long. Serve it with crispy potatoes, grilled chicken, slathered inside a sandwich, tossed with pasta salad or on a charcuterie tray with dippers. The possibilities are seriously endless. Oh, and since it’s made without dairy it’s friendly for all lifestyles! Vegan, Gluten-Free, Whole30… you name it!
- 16 oz. Jar Roasted Red Peppers, drained
- Juice of ½ Lemon
- ¼ cup Olive Oil
- Fresh Basil, about 10 leaves
- 2-3 Garlic Cloves
- ½ cup Slivered Almonds
- Salt + Black Pepper, to taste
- Place all ingredients (except the salt + pepper) in a food processor and blend until smooth. Season to taste and enjoy immediately.
- Store leftovers in a covered container, refrigerated, for up to 5 days.
NOTES ON THIS RECIPE:
- I love the combination of red peppers and basil, however other herbs would be tasty in this recipe as well! Try substituting with fresh parsley or dill. Play with the flavor combo’s to see which one you enjoy most!
- I used slivered almonds to thicken this up and give the dip a someone creamy flavor. You could also use cashews. If you don’t mind dairy, you could add 1/4 cup heavy cream instead of the nuts.
- If you don’t have a food processor, you can certainly whip this up in the blender. Just make sure to scrape the sides down with a spatula a few times to ensure that every ingredient gets fully puréed.
- If you’re practicing a whole30 lifestyle, go ahead and char your own peppers instead of buying jarred. It will take a few extra steps, but totally worth it since this will become a go-to recipe within your meal prep routines!
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