Appetizers/Snacks

August 4, 2021

Roasted Red Pepper Sauce

We’re at that point in the year here in the Pacific Northwest when winter seasonal produce is waning, and spring harvest is still awhile off yet. I find myself turning to my pantry more often during this seasonal transition, searching for ways to add more vegetables with shelf-stable items such as jars and cans. This Roasted Red Pepper Sauce is a flavorful combination of reliable pantry ingredients such as nuts, vinegar, and dried herbs.

The other great feature about this Roasted Red Pepper Sauce recipe is how versatile it is! It can be served just as it is for an amazing dip with raw vegetables, crackers, or crusty bread. You can serve it over roasted vegetables to amp up their flavor. It’s really great when tossed with cooked pasta, too - just pour the sauce over hot pasta and add about a half cup of reserved pasta cooking water to help thin out the sauce and coat the pasta. Finally, this sauce is delicious over meatloaf, like my Mediterranean No-Meat Loaf [recipe coming soon!].

This Roasted Red Pepper Sauce is easy to throw together any time of the year, but certainly helps brighten up the last of the winter vegetables, or whatever pantry-staples meal you’re turning to as we await the arrival of spring!

Ingredients assembled for Roasted Red Pepper Sauce
Assemble your ingredients.

Roasted Red Pepper Sauce ingredients in a high speed blender
Add everything except the olive oil to a high-speed blender or food processor, and pulse a few times to break down the ingredients.

Streaming olive oil into the red pepper sauce running in the high speed blender
With the blender or food processor running, slowly stream in the olive oil and blend until the sauce is smooth.

Finished Roasted Red Pepper Sauce served in a bowl with a blue edge
Serve this Roasted Red Pepper Sauce as a dip, a pasta sauce, over meatloaf, or any other way you can think to enjoy it!

Original publication date: March 8, 2021

Roasted Red Pepper Sauce

This Roasted Red Pepper Sauce is a flavorful combination of reliable pantry ingredients such as nuts, vinegar, and dried herbs.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

0

min

total:

10

min

Ingredients

16 oz. jar roasted red peppers, drained

1/2 cup walnuts

1/3 cup chopped sun-dried tomatoes

3 garlic cloves, peeled and smashed

1/4 cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1 tsp. Italian seasoning blend

1 tsp. kosher salt

1/4 tsp. ground black pepper

Instructions

  1. Place all ingredients, except olive oil, in a high-speed blender or food processor. Pulse several times to break down ingredients. Turn blender or food processor on low speed, and slowly stream in the olive oil. Increase speed to medium and blend until smooth, scraping the sides down if needed.
  2. Serve as a dip with raw or roasted vegetables, bread, or crackers. Or, combine sauce with 16 oz. cooked pasta of your choice, and use about 1/2 cup reserved pasta water to help the sauce coat the pasta.
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!