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.
Author: Abel To Cook
Recipe type: Entrees
Serves: 20
Ingredients
- 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
Instructions
- Drain the red pepper if you buy them in a can or jar and pat them dry.
- Put garlic in a food processor and mince.
- Coarsely chop the peppers and place them into the food processor.
- Add the olives, parsley and olive oil.
- Process all the ingredients until they’re blended well and slightly chunky.
