Herbaceous
Über Member
This is a versatile sauce that can be served either hot or cold. It can be spooned onto a plate as a pretty backdrop for meats, used as pasta sauce, dip, or blended with chickpeas for hummus.
Ingredients:
4 red bell peppers, cored and halved
1 ripe avocado, cubed
3 cloves garlic, roughly chopped
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp nutritional yeast (optional)
Salt & pepper to taste
Preheat oven to 400 degrees. Place peppers cut side down on a parchment-lined baking sheet and roast for 20-30 minutes. Transfer peppers to a sealable container (I just use a regular mixing bowl and put a plate overtop) and let cool for 5 minutes.
Peel skins off peppers (using your hands works best) and transfer to a blender. Add remaining ingredients, and puree until smooth. I do this in my Vitamix on the “soup” setting and it comes out hot, but if you don’t have a Vitamix and want to serve it warm, transfer to a pot and heat on the stove.
I served this over tortellini with some fresh tomatoes and basil from the garden.
Ingredients:
4 red bell peppers, cored and halved
1 ripe avocado, cubed
3 cloves garlic, roughly chopped
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp nutritional yeast (optional)
Salt & pepper to taste
Preheat oven to 400 degrees. Place peppers cut side down on a parchment-lined baking sheet and roast for 20-30 minutes. Transfer peppers to a sealable container (I just use a regular mixing bowl and put a plate overtop) and let cool for 5 minutes.
Peel skins off peppers (using your hands works best) and transfer to a blender. Add remaining ingredients, and puree until smooth. I do this in my Vitamix on the “soup” setting and it comes out hot, but if you don’t have a Vitamix and want to serve it warm, transfer to a pot and heat on the stove.
I served this over tortellini with some fresh tomatoes and basil from the garden.
aspect of avocado, rather than pretending it's an Italian ingredient. I can even see using this puree as a dip with chips.