Roasted Red Pepper Basil Sauce
Ingredients
- 4 light laughing cow wedges or 4 tablespoons cream cheese
- 2-3 cups chicken broth
- 4 red bell peppers
- 2 sweet yellow onions
- 1-2 packets stevia
- 1 frozen garlic cube or 1 tablespoon minced garlic
- Juice of 1 lemon (optional)
- White cheddar or garlic parm kernel seasoning to taste
- Pink salt to taste
- Pepper to taste
- Italian seasoning to taste
- Red pepper flakes to taste
Preparation
Chop the sweet onions and bell peppers.
Roast the vegetables using one of the following methods: for air fryer, spray with olive oil spray and air fry at 360°F for about 20 minutes, shaking the basket halfway through; for oven, preheat oven to 425°F, remove stems from bell peppers, spray vegetables with olive oil spray and pink salt, and roast for 30-40 minutes or until soft.
Allow the roasted vegetables to cool slightly.
Add all remaining sauce ingredients to a blender with the roasted vegetables.
Blend on high speed until smooth.
Taste and adjust seasoning and thickness by adding more spices or chicken broth as desired.
Tips
The sauce freezes well, so consider doubling or tripling the recipe for later use.
Each 125-gram serving has 37 calories, with 5.4g carbohydrates, 0.9g fat, and 1.8g protein.
