Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

This quick and delicious sauce goes well with veggies, eggs and omelettes, burgers, fish and just about anything else you can think of! Using it as a topping for roasted broccoli and cauliflower is a favourite of mine (Tip - top with grated cheese and grill it too!)

MAKES 500ML

PREP TIME: 10 minutes

INGREDIENTS:
1 jar (450g) roasted red peppers, drained
4 tablespoons extra-virgin olive oil
¼ onion
2 cloves garlic
2 tablespoons chopped fresh parsley (1 tsp dried herb)
1 tablespoon capers, drained
Juice of ½ lemon
½ teaspoon salt
½ teaspoon black pepper

METHOD:
COMBINE all the ingredients in a food processor and blend until smooth

This can be stored in a glass jar in the fridge for up to 5 days.

Tips:
No parsley? Try italian herbs, oregano or basil instead.
Try replacing peppers roasted aubergine
You could also add a good handful of blanched almonds or pine nuts before blending to make a pesto