Roasted Red Pepper Sauce

This no-cook roasted red pepper sauce is easy, healthy, and full of flavour. Serve it over pasta, with chicken or fish, or on burgers. This vegan recipe is quick to prepare and so versatile.

We adore homemade sauces in our house. In the summer, our go-to sauce recipes are my basil pesto and Greek yogurt chipotle sauce, but we have also been enjoying roasted red peppers lately.

A few weeks ago, I decided to whip up a roasted red pepper sauce consisting of cherry tomatoes, roasted red peppers, toasted walnuts, olive oil, lemon juice, salt smoked paprika, and cayenne. This was the delicious result!

It’s a simple no-cook sauce for the end of summer, but it can be enjoyed at any time of the year since it uses jarred roasted red peppers. I love tossing it with chickpeas and enjoying it alongside white rice, halloumi, and a simple arugula salad for a delicious vegetarian meal. Of course, it would also be delicious with pasta (especially tortellini), grilled chicken, fish, or steak, and eggs. The possibilities are endless.

Jump to:

• Ingredients
• Instructions
• Substitutions and Variations
• Equipment
• Storage
• FAQ
• Related Recipes
• Serving Suggestions
• Roasted Red Pepper Sauce

Ingredients

Here is a list of ingredients that you’ll need to make this sauce. Scroll to the recipe card for exact quantities.

• Roasted red peppers: You’ll need a 16 ounce jar of roasted red peppers.
• Cherry tomatoes: These are optional. The sauce will be thicker without them.
• Walnuts: Start with raw walnuts and toast them in the oven or on a skillet until lightly browned and fragrant.
• Garlic: Essential for adding flavour to the sauce.
• Extra-virgin olive oil: To blend it into a smooth, creamy sauce.
• Lemon juice: For a tangy flavour.
• Smoked paprika and cayenne: For boldness and spice.
• Sea salt and pepper: To enhance the flavour of the sauce.

Instructions

Place all of the ingredients in a food processor and blend until your desired texture is reached. I like a smooth sauce, but some like it thicker/chunkier.

Hint: After blending, taste the sauce to see if it needs more salt or lemon juice. If it is too tangy for your liking, add a teaspoon of maple syrup or honey to balance out the flavours.

Substitutions and Variations

• Walnuts – instead of walnuts, use almonds or hazelnuts.
• Nut-Free – use sunflower seeds instead of walnuts to make this recipe nut-free.
• Add some Parmesan: This sauce would be delicious with the addition of finely shredded Parmesan cheese. Add about ¼ cup if you’d like an extra layer of flavour.

Equipment

To make this sauce, you’ll need the following equipment:

• Food processor or blender
• Glass storage container

Storage

To store in the fridge: Store this sauce in an airtight container in the refrigerator for up to one week.

To freeze: Freeze this sauce in a freezer-safe container for up to two months. Thaw in the fridge overnight.

FAQ

Related Recipes

Looking for other dressings, dips, and sauces? Try these:

Serving Suggestions

Here are a few of my favourite ways to serve this roasted red pepper sauce:

• With eggs. Try it over my Cottage Cheese Scrambled Eggs or in place of the tahini sauce in these Breakfast Sandwiches.
• With tofu, such as this Crispy 5-Ingredient Baked Tofu.
• In tacos/wraps/burritos. Try some with my Mediterranean Lentil Veggie Wraps.
• In a bowl with chickpeas, halloumi or feta, greens, and rice.
• With burgers, such as these Shawarma Turkey Burgers.

Did you make this recipe? Let me know how much you loved it with a star rating and a comment below.

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