It’s always all about the sauce. I want all the sauce and probably more of the sauce for pretty much anything that requires sauce. Ok? Ok!
For you non-sauce lovers out there, you can just skip right over this recipe. ✌️
Pinch of Yum posted this Roasted Red Pepper sauce on their IG feed years ago and I’ve been making it ever since. It’s the perfect addition to any Buddha Bowl, Sandwich, or even tacos (if you like to switch it up). I try to keep a jar of roasted red peppers in the house just so I can make this on a whim if needed.
RECIPE:
1 16 oz jar roasted red peppers, drained
1 clove garlic
1/2 tsp salt
juice of one lemon
1/2 cup olive oil
1/2 cup almonds (I prefer raw)
Throw all ingredients into a blender or a food processor and blend.
It’s a thicker sauce so just blend for about a minute until there are no chunks. I save the jar from the roasted red peppers and then put the sauce back into it for storing in the fridge if there are any leftovers.
I love this on top of a Buddha bowl with quinoa, feta, cucumber, olives, and avocado like POY recommended but I also love it as a spread on a sandwich with alfalfa sprouts, cucumber, pickles, and avocado.
You could also use this as a spread for crackers and cheese or put it on top of your breakfast potatoes and eggs.
Basically, it’s delicious. Play around with it. You’ll love it!!
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