- 200g roasted red peppers (from a jar)
- 100g sun-dried tomatoes
- 150g light olive oil
- 70g grated Parmesan
- Juice of 1/2 lemon
- 1/4 clove of garlic
- Add all the ingredients to a blender or smoothie maker and blitz until smooth.
- Serve as a pasta sauce or a sauce for chicken or fish.
This sauce will keep in an airtight container in the fridge for up to two days. You can freeze this sauce in bags or containers for up to three months and defrost in the fridge overnight. You can also freeze smaller individual portions in pots/ice cube trays. These will defrost a lot quicker. Reheat the sauce on the hob until piping hot.
Recipe taken from We’re Hungry! by Ciara Attwell, published 18 February 2021 in hardback and eBook, £16.99 (Lagom)