Wednesday, January 26, 2011

At Your Request...

Red Pepper and Pignolia Sauce
This sauce is versatile, easy, tasty & healthy! You only need a bit on your grains, as it's very rich. I served it over Israeli Couscous tonight & loved it. On other occasions, I've used it to top rigatoni, brown rice, and even veggies. Use your imagination!

For the roasted peppers- you can buy a jar *or* you can just toss 3 whole peppers on a cookie sheet & roast in the oven. This time I did mine at the last minute. Put them in at 500 for, oh, 45 minutes or until the skin is blistery & can peel right off. Then peel, seed & enjoy.

Red Pepper and Pignolia Sauce

1c roasted red peppers (2-3 peppers)
3 Tbsp olive oil
2 Tbsp pine nuts, lightly pan toasted
1 Tbsp balsamic vinegar
1+ Tbsp basil
1 clove garlic
1/2 tsp allspice
1/2 tsp salt

Combine all ingredients in a blender or food processor. Process until creamy & smooth. Serve over pasta or grains.

That's it!

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