This sauce can't be beat for its exquisite flavor and versatility. It's sensational on vegetables, gluten-free pasta, Bliss Bowls and baked potatoes.
1 cuproasted red bell peppers (about 2) OR use jarred roasted red peppers
2 tbspextra-virgin olive oil
2 tbsppine nuts, lights toasted and cooled (see tip)
1 tbspbalsamic vinegar
1 tbspgarlic-infused olive oil
1 tspdried basil
1/2 tspsea salt
Remove and discard blackened skin from peppers. Split open the peppers and remove & discard any seeds clinging to the interior.
Put the peppers and all other ingredients in a blender and process until smooth.
Store in a covered container in the refrigerator.
Tip: To toast the pine nuts put them in a small skillet (preferably nonstick) and heat over medium-high heat. Cook, stirring constantly, until golden brown and fragrant. Immediately transfer the nuts to a plate (otherwise the nuts will stick to the skillet and burn) and let cool.
Note from VEW: This recipe is from Jo Stepaniak's amazing new book "Low-FODMAP and Vegan: What To Eat When You Can't Eat Anything".