Yellow Pepper Herb Sauce

Here is my favorite sauce in my recipe collection. I can eat it all by itself, but I only do that in private!  It goes with so many things, and makes everything taste ten times better.  Look for my recipes using this yellow pepper herb sauce, including eggs benedict, soup, feta dip, and sauce to dress up fish and any other grilled meat.  It’s really heavenly.

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Yellow Pepper Herb Sauce makes 2 cups 

2 large yellow bell peppers
1 clove garlic, chopped
1/4 cup chopped fresh cilantro leaves
4 or 5 basil leaves, torn
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 tsp. salt
1 tsp. freshly ground pepper

Preheat oven to 350 degrees.  Place peppers on a baking sheet and roast for 40-45 minutes, until skin is blistered and starting to brown.  Remove from oven and cool completely.  Remove skins, stems, and seeds; then cut into strips.  In a food processor or blender, add the peppers and remaining ingredients except olive oil, and process until combined.  With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.