Red Pepper and Walnut Bean Sauce


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.

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