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All recipes are deliciously vegan.

Roasted Pepper & Pine Nut Sauce

5-10 minutes if using ready-roasted peppers

Serves:

Roasted Pepper & Pine Nut Sauce

A little gourmet delight that takes no time at all... and one which works with ground almonds too. Using the type in brine will give it a tangier taste than those in oil or home-made. 

Good on brown rice or other wholegrains, also on greens such as curly kale or purple sprouting - or try with any stuffed vegetable, such as the stuffed squash pictured here.

Ingredients: 

  • 225g/8oz roasted red peppers - roasted under the grill at home or taken from a jar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp pine nuts (blanched almonds also good)
  • 1 tbsp balsamic vinegar
  • 1 tsp dried basil
  • 1 tsp crushed garlic (approx 1 large clove)
  • ½ tsp salt
  • Pinch ground allspice

Method: 

1. Lightly pan-roast the nuts if not already done – keep turning so they don’t burn.

2. Allow nuts to cool then grind until fine.

3. Blend ground nuts and all other ingredients until creamy and smooth.

4. Warm sauce through gently and serve on grain/vegetables of your choice.

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