This easy Roasted Red Pepper Sauce takes 5 minutes to make, and you can put it on almost everything to add instant flavor. It's friendly to all styles of eating (Whole30 compliant, paleo, gluten-free, etc).
16ouncejar roasted red peppersdrained
1/4cupextra virgin olive oil
2tbsppacked chopped fresh basil (10 leaves)
Zest of 1 lemon
Juice of 1/2 lemon(3/4 oz, liquid measurement)
Place all ingredients into a blender jar.
Blend for 30-60 seconds on high speed, until completely smooth.
Serve and enjoy!
Store any leftovers in the fridge for 1 week, or freeze for 1 month.
My favorite brand of roasted red peppers is Divina, which I buy at Whole Foods.This recipe is adapted from the Whole30 Cookbook.Storing leftovers: Keep in the fridge in an airtight container for up to 1 week.Freezing: Store in an airtight container for up to 2 months. Freeze the sauce in an ice cube tray to use small bits at a time.Herb substitutions: Try fresh oregano or parsley in places of the basil, if desired.