Red Pepper and Walnut Bean Sauce

Standard

A great dip, but even better as a pasta sauce. Original recipe found here.
2 cloves of minced garlic
1 c raw walnuts
1 bunch of basil leaves
1 can of butter beans (navy/cannellini/garbanzo would also work)
4 red peppers, roasted*
a splash of white balsamic
salt and pepper
1/2 c extra light olive oil
*Heat your oven to 450 F. Halve the peppers and scoop out the seeds, place on a foil-lined tray and bake for about 20 mins.
Throw everything in the food processor and blend while gradually pouring in the oil, till the consistency you like is achieved.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s