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!
Original publication date: March 8, 2021
This Roasted Red Pepper Sauce is a flavorful combination of reliable pantry ingredients such as nuts, vinegar, and dried herbs.
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
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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