Store-bought sauces, dressings and marinades, although delicious, are typically made with crummy ingredients. Added sugar, poor quality oils (soybean, canola, sunflower, hydrogenated, partially-hydrogenated), and various other preservatives and additives equal something I don’t want to be eating on a regular basis. I now have some easy salad dressing and marinades in my recipe box, but sauces, especially those that require a food processor have intimidated me. So I was extra happy when this roasted red pepper sauce I decided to try was a hit! It was very easy to make (even the food processor part) and it was also delicious. We put it over sautéed vegetables namely, zucchini, broccoli, and mushrooms.
16 ounces roasted red peppers, drained
¼ cup olive oil
3 cloves garlic
½ lemon, juiced
½ teaspoon parsley
½ teaspoon salt
½ teaspoon pepper
Pulse ingredients together in a food processor until smooth.
I doubled the ingredients and it kept well in the fridge for several days. It was good on eggs too!