Ingredients:

  • 1 cup (150g) roasted red peppers, drained
  • 2 tbsp (30g) sun-dried tomatoes, oil-packed
  • 2 cloves (6g) garlic, peeled
  • 1/3 cup (40g) walnuts
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Place the walnuts, garlic, and sun-dried tomatoes into the food processor. Pulse several times until the nuts are broken down into a coarse crumb.
  2. Add the drained roasted red peppers, grated cheese, and lemon juice. Process on high for 30–60 seconds until the mixture is thick and the peppers are completely broken down into a smooth paste.
  3. While the processor is running on low speed, slowly drizzle in the olive oil in a steady stream. Continue blending until the sauce is glossy and fully emulsified. Taste and stir in salt and pepper as needed.