Sunday, July 7, 2013

Roasted Red Pepper Sauce

I had a thought that I need to know if other people think. See, I was listening to the radio, and the host was talking about this girl that won their iheartradio contest. She went jet-skiing with someone, got glittered by Ke$ha, and was hanging out backstage with Pitbull. And I just want to know, if that were me, what in the world would I say to Pitbull? Or Kesha. Like, would we talk politics? Our childhoods?

DSC_0805_edited-1 This sauce was much easier to figure out. Probably because I didn't have to talk to it. It's perfect for the weeknight because it comes together in about 10 minutes and can go on just about anything.

DSC_0760_edited-1It's beyond simple. You need: roasted red peppers, a shallot (a bit of onion will do), (toasted) walnuts, garlic, dried oregano, parmesan, and olive oil.

DSC_0767_edited-1 I made a last-minute decision to cook the shallot and garlic to take a bit of the edge off. A few minutes over medium-low heat until they're softened a bit really makes a difference.

DSC_0770_edited-1 I think we can agree that freshly shredded Parmesan beats the pants off pre-shredded Parmesan any day. Seriously, just buy a block of Parm and shave a little here, grate a little there, and use the rind in soup. Good cheese is so worth it!

DSC_0772_edited-1 Ingredients go into a food processor or mini chopper. I'm sure a blender will work just fine as well.

DSC_0778_edited-1 Halfway + cheese

DSC_0783_edited-1 It's up to you just how pureed you want it. I went with a pretty smooth texture. Taste and season with salt and pepper to your liking. You probably won't need much salt since the cheese is pretty salty on its own.

DSC_0784_edited-1 [Splat]

DSC_0795_edited-1 Wonderfully vibrant and stupid-easy.

DSC_0794_edited-1 I usually have mushroom ravioli in the fridge because it's so dang easy to top with a sauce for a quick meal. Pick your favorite pasta and run with it!

DSC_0800_edited-1 Of course extra Parmesan on top never hurt anyone.


Roasted Red Pepper Sauce (makes about 1/2 cup)

1/4 shallot, roughly sliced
2 small cloves garlic (or 1 larger clove), roughly sliced
Handful shelled walnuts, toasted
1 jarred roasted red pepper
1/4 c shredded Parmesan
1/2 tsp dried oregano
2 tbs olive oil, plus more if needed
Salt & pepper to taste
  • Begin by sautéing the shallot and garlic in a smidgen of butter or olive oil over medium heat. Cook until the shallot and garlic are softened a bit, about 3-4 minutes.
  • In a food processor, combine the cooked shallot and garlic, walnuts, red pepper, Parmesan, and oregano. Pulse until mostly smooth. Taste and season with salt and pepper. Add the olive oil and pulse until the sauce reaches your desired consistency.
  • Suggestions for use: as pasta sauce, on toasted baguette with goat cheese, in a grilled cheese.

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