Roasted Red Pepper and Olive Sauce
Note: This sauce is extremely versatile. Serve it as a dip, over whole wheat pasta or as a sauce over fish, chicken, pork or lean steak.
Recipe type: Entrees
Serves: 20
  • 5 large roasted red peppers
  • 2 cups of olives (I used Kalamata olives)
  • 2 large cloves of garlic
  • 3-4 tablespoons of fresh parsley (leaves only)
  • 3 tablespoons of extra virgin olive oil
  1. Drain the red pepper if you buy them in a can or jar and pat them dry.
  2. Put garlic in a food processor and mince.
  3. Coarsely chop the peppers and place them into the food processor.
  4. Add the olives, parsley and olive oil.
  5. Process all the ingredients until they’re blended well and slightly chunky.

Whole Wheat Pasta with Roasted Red Pepper and Olive Sauce