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Snack recipe · from the recipe book

Roasted Garlic Red Pepper Walnut Sauce

A smoky, sweet roasted red pepper and garlic sauce thickened with toasted walnuts, silky and spoonable with a gentle tang.

Roasted Garlic Red Pepper Walnut Sauce

Ingredients

  • 3 medium360 gRed bell pepperhalved and seeded
  • ¾ cup chopped150 gTomatoeshalved
  • 10 cloves30 gGarliccloves left whole, unpeeled
  • ¼ cup chopped30 gWalnuts
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp10 gBalsamic vinegar
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • 2½ tbsp40 gWater
  • ¼ cup leaves6 gFresh basilleaves

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the red bell pepper, tomato and garlic with half of the olive oil on the sheet pan; set the peppers and tomatoes cut side down.
  3. Roast 30 to 35 minutes, until the pepper skins blister and char in spots and the garlic is soft; add the walnuts to a corner of the pan for the last 5 minutes to toast.
  4. Let everything cool for 10 minutes, then peel off any loose pepper skins and squeeze the garlic cloves from their skins.
  5. Put the roasted pepper, tomato, garlic and walnuts in a blender with the balsamic, smoked paprika, salt, water and the remaining half of the olive oil.
  6. Blend until smooth, adding a splash more water only if needed for a pourable sauce.
  7. Add the basil and pulse a few times to fleck it through.
  8. Serve warm or at room temperature spooned over roasted or steamed vegetables; refrigerate leftovers up to 4 days.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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