Name: Red Pepper and Pine Nut Sauce
Yield: Makes 1¼ cups, 5 Servings
Ingredients: 2 tablespoons pine nuts, lightly toasted (see tip) and cooled; 1 tablespoon garlic-infused olive oil; 1 tablespoon balsamic vinegar; 1 cup roasted red bell peppers (about 2 peppers), rinsed well and drained; 2 tablespoons extra-virgin olive oil; pinch ground allspice; ½ teaspoon sea salt; 1 teaspoon dried basil

Preparation info

Makes 1¼ cups ,
5
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This sauce can’t be beat for its exquisite flavor and versatility. It’s sensational on vegetables, gluten-free pasta, Loaded Baked Potatoes, low-FODMAP grains, and Bliss Bowls. It’s so scrummy you’ll be tempted to stick your face in the blender and lick it clean, but for safety’s sake, please use a spatula.