Roasted red pepper sauce is quick to prepare and can be used to jazz up sandwiches, wraps, eggs, meat, and pasta.

• 3 large roasted red peppers
• 1/2-1 cup freshly grated Parmesan
• 1 cup fresh basil leaves
• 2 cloves garlic
• sea salt
• 1/2 lemon (juice of)
• 1/2 cup olive oil

Add all ingredients to a food processor and process until smooth.

Notes: Serve with chicken, fish, chickpeas, or eggs as well as any grain or pasta. Lasts in the fridge for up to 2 weeks.

Nutrition

• Calories: 148kcal
• Carbohydrates: 1g
• Protein: 2g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 4mg
• Sodium: 291mg
• Potassium: 35mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 280IU
• Vitamin C: 7.3mg
• Calcium: 86mg
• Iron: 0.3mg