Ingredients
Units
Scale
- 1 16–oz jar roasted red peppers, drained
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 garlic cloves
- 1/2 cup toasted walnuts
- 1/2 teaspoon sea salt
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1/4 teaspoon cayenne (optional)
- 1/2 cup cherry tomatoes (optional- omit for a thicker sauce)
Instructions
- Place all ingredients in a blender or food processor and blend until desired consistency is reached. I like my sauce on the smooth side, but blend for less time if a chunkier sauce is desired.
- Transfer into an airtight container and enjoy immediately or store in the refrigerator for a week or in the freezer for two months.
Notes
To toast walnuts: Toast on a rimmed baking sheet in a 325 F oven for 8-10 minutes, until fragrant and lightly browned. Or, toast in a skillet on the stovetop over medium heat, stirring occasionally, until fragrant and lightly browned.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blend
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 164
- Sugar: 2.6 g
- Sodium: 196.8 mg
- Fat: 15.9 g
- Saturated Fat: 2 g
- Carbohydrates: 5.7 g
- Fiber: 1.9 g
- Protein: 2.2 g