Roasted Red Pepper Sauce
Excellent pasta sauce!
2 small red peppers
1 small clove garlic
10 fresh basil leaves
½ c. crumbled goat cheese (or cream cheese)
Salt and pepper
Char the peppers over the stove or grill with a fork (or roast in hot oven or broiler until blackened). Put them into a jar with a lid while they’re still hot, and leave for 15-20 minutes so they steam and soften. Rough chop, discarding seeds.
Combine with garlic, basil, and cheese in a food processor or blender and puree. Season with salt and pepper.
Recipe created or adapted by Liz Talley, Urban Graze
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