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Red Pepper and Hazelnut Sauce

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Servings
1 1/2 cups
Servings
1 1/2 cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
1 1/2 cups
Servings
1 1/2 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Process all the ingredients except the oil in a food processor or blender until the hazelnuts are finely ground. Stop the machine and scrape down the sides.
  2. With the machine running pour in the olive oil in a steady stream. The sauce should have the consistency of thick salad dressing.
  3. Taste and add more salt or cayenne if desired.
  4. The sauce can be stored covered in the refrigerator for up to 1 week.
Recipe Notes

Bring to room temperature before service or warm the sauce gently by stirring it in a stainless-steel bowl set over simmering water. Don’t overheat the sauce or the oil will separate.
To roast peppers, rub the peppers lightly with extra-virgin olive oil and poke them in several places with the tip of a knife. Bake on a baking sheet in a preheated 400 degree F oven until they start to brown, about 20 minutes. Using tongs, turn the peppers over and roast until the skin has blistered over much of the surface, about 5 minutes more. Place the pepper in a bowl, cover tightly with plastic wrap, and cool. Peel the peppers under cool running water. Split them open and rinse out the seeds. Discard the stems.
From The Herbfarm Cookbook by Jerry Traunfeld -super cool cookbook!

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