Name: Roasted Red Pepper Sauce Recipe
Prep time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 16-ounce jar roasted red peppers, drained; 1/2 cup olive oil; 1/2 cup almonds; 1 clove garlic; 1/2 teaspoon coarse salt (more to taste); juice of one lemon; a small bunch of parsley (optional)

If you’ve never made Roasted Red Pepper Sauce from scratch before, prepare to be hooked. This velvety, Mediterranean-inspired sauce comes together in minutes, blending the smoky sweetness of roasted peppers, creamy almonds, and zippy lemon for a flavor that instantly elevates everything it touches—pasta, proteins, veggies, you name it!

Why You’ll Love This Recipe

Naturally Creamy, No Dairy Needed: Thanks to the almonds and olive oil, this sauce turns luxuriously creamy—completely plant-based and totally irresistible.
Lightning Fast: Just toss everything in a blender and you’re done in about 10 minutes (including clean-up!).
Versatility to the Max: Roasted Red Pepper Sauce goes with pasta, grilled meats, grain bowls, roasted veggies—or even as a sandwich spread.
Surprisingly Nutritious: With roasted peppers, nuts, and olive oil, you get a punch of vitamins, antioxidants, and good fats in every bite.

Roasted Red Pepper Sauce Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, wholesome ingredients blend together to create a sauce with such gorgeous color and irresistible depth of flavor. Each one plays a starring role—nothing fancy, just honest goodness that truly shines.

Roasted red peppers (1 16-ounce jar, drained): The star, bringing smoky sweetness and stunning color; use jarred for convenience or homemade for extra depth.
Olive oil (½ cup): Adds silkiness and helps blend everything into a luscious, pourable sauce.
Almonds (½ cup): Surprise! These thicken the sauce and give it a creamy, almost rich texture you’ll want on everything.
Garlic (1 clove): Just enough to add a warm bite and aromatic oomph, but not overpowering.
Coarse salt (½ teaspoon, more to taste): Essential for highlighting all those glorious sweet and savory flavors.
Lemon juice (from one lemon): Delivers bright acidity, balancing the richness and cutting through the sweetness.
Parsley (small bunch, optional): Fresh herbs at the end bring color and a lovely, light freshness—don’t skip if you have it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Part of the beauty of Roasted Red Pepper Sauce lies in its flexibility! Feel free to riff on this recipe to suit what you have on hand, your favorite flavors, or any dietary needs—honestly, it’s hard to go wrong here.

Nut Swap: Try walnuts, cashews, or even sunflower seeds in place of almonds for a different texture or if you’re nut-free.
Spice It Up: Add a pinch of smoked paprika or a dash of red pepper flakes for a saucy little kick.
Make It Extra Creamy: For an even silkier sauce, blend in a spoonful of Greek yogurt or a bit of soft goat cheese.
Herb Lovers: Sub in fresh basil or cilantro for the parsley or add both for a garden-fresh finish.

How to Make Roasted Red Pepper Sauce

Step 1: Load Up the Blender

Add your drained roasted red peppers directly into your blender or food processor, along with the olive oil, almonds, garlic, coarse salt, lemon juice, and parsley (if using). Don’t bother chopping—just pile it all in! The less fuss, the better.

Step 2: Blend to Perfection

Blend everything until you have a semi-thick, slightly textured sauce. The almonds work magic here: if you like it extra thick, toss in a few more and blend again. Taste and adjust salt or lemon—remember, it should be lively and balanced, not bland.

Step 3: Taste, Tweak, and Serve

This is the fun part! Give your Roasted Red Pepper Sauce a taste and play with seasonings—maybe a touch more salt, a squeeze more lemon, or extra fresh herbs. Serve it right away or store in the fridge for later—it’s utterly addictive either way.

Pro Tips for Making Roasted Red Pepper Sauce

Choose Your Peppers Wisely: Look for roasted peppers packed in water, not oil, for the freshest flavor and to control the sauce’s consistency.
Almond Texture Matters: If you want a smoother sauce, use blanched or slivered almonds; leave the skins for an earthier, rustic edge.
Get the Balance Right: Always taste after blending—don’t be shy with salt, lemon, or herbs until the flavor really pops.
Make It Ahead: This Roasted Red Pepper Sauce develops even more depth after a night in the fridge, making it a perfect make-ahead condiment for meal prep.

How to Serve Roasted Red Pepper Sauce

Garnishes

To really let your Roasted Red Pepper Sauce shine, sprinkle on some extra chopped fresh parsley, a pinch of toasted almonds, or a drizzle of really good olive oil right before serving. For a pop of color, a tiny bit of flaky sea salt or lemon zest makes every bowl or plate look restaurant-worthy.

Side Dishes

This sauce is a total team player: try spooning it over roasted veggies, swirling it into cooked grains like quinoa or farro, or pairing it with fluffy couscous and a crisp salad for a simple, satisfying meal.

Creative Ways to Present

For a fun twist, serve your Roasted Red Pepper Sauce as a vibrant dip for veggie sticks or pita chips at your next get-together. Or, spread it onto sandwich bread, swirl it into creamy soups, or use it as the base for a colorful pizza—there are truly endless ways to showcase it!

Make Ahead and Storage

Storing Leftovers

Your leftover Roasted Red Pepper Sauce will last beautifully for up to five days, covered in an airtight container in the refrigerator. Stir well before using in case any separation occurs—it’s totally natural!

Freezing

For longer storage, freeze the sauce in smaller portions using ice cube trays or freezer-safe containers. Thaw overnight in the fridge and give it a quick blend or stir to restore its super-smooth consistency.

Reheating

This sauce is delicious cold or at room temp, but if you’d like to warm it for pasta or veggies, gently heat on the stove over low, stirring often. Avoid boiling to preserve that fresh, vibrant flavor and color!

FAQs

Can I use fresh roasted peppers instead of jarred?

Absolutely! Simply char whole red bell peppers over a flame or under the broiler, peel off the skins, remove the seeds, and use as directed. Freshly roasted peppers will give a slightly smokier, deeper flavor to the sauce.
What type of almonds work best—raw or roasted?

Both work well, but roasted almonds offer an extra layer of toasty flavor. If you use salted almonds, reduce the added salt in the recipe and adjust to taste after blending.
Is Roasted Red Pepper Sauce spicy?

Not at all in its basic form—it’s mild and sweet. If you like heat, add a pinch of red pepper flakes or a little smoked paprika when blending to suit your tastes.
What’s the best way to use this sauce?

Honestly, anywhere you want a flavor boost—over pasta, with grilled chicken or fish, as a dip, spread, or even tossed with cooked veggies. It’s a true all-purpose hero!

Final Thoughts

If you’re craving something vibrant, healthy, and full of bold flavor, let Roasted Red Pepper Sauce become your new go-to. It’s quick, simple, and makes every meal a little more magical—don’t be surprised if you start finding excuses to make it every week!