Creamy Red Pepper Sauce
Ingredients
- 3 red bell peppers sliced
- 4 Tbsp olive oil divided
- 1 small onion chopped
- 2 cloves garlic minced
- 1 to mato cored and seeded, chopped
- 1/3 cup fresh basil
- ½ tsp red pepper flakes
- ½ cup ricotta cheese*
- ¼ cup Parmesan cheese* grated
- 1 tsp white wine vinegar
- Salt to taste
Instructions
- In a skillet add half of the oil, 2/3 of the red peppers, and the onion, sautéing until tender, about 15 minutes.
- Add the garlic and tomato and sauté for another 5 minutes. Remove from heat and cool for 10 minutes.
- Into a food processor add the rest of the ingredients along with the remaining 1/3 of red peppers, and the cooled pepper mixture. Pulse until combined.
- With machine running, add in the remaining 2 Tbsp of oil. Continue to puree for another 30 seconds until sauce is smooth. Season to taste with salt.
Notes
*for dairy free, replace cheeses with 1/2 cup full fat canned coconut milk
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