Red Bell Pepper Cream Sauce
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
46
Spice
35
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 large
Red Bell Pepper1 cup
Pine Nut (toasted)1 cup
Grated Parmesan Cheese1 cup
Olive Oil1 tbsp
Garlic (chopped)1 cup
Whipping CreamDirections:
1
Char peppers over flame or in broiler until blackened on all sides
2
Enclose in paper bag
3
Let stand 10 minutes
4
Peel, seed and coarsely chop peppers
5
Transfer to processor
6
Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped
7
Transfer mixture to large bowl
8
Stir in whipping cream
9
Season with salt and pepper
10
(Sauce can be prepared 6 hours ahead
11
Cover and refrigerate
12
) Char peppers over flame or in broiler until blackened on all sides
13
Enclose in paper bag
14
Let stand 10 minutes
15
Peel, seed and coarsely chop peppers
16
Transfer to processor
17
Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped
18
Transfer mixture to large bowl
19
Stir in whipping cream
20
Season with salt and pepper
21
(Sauce can be prepared 6 hours ahead
22
Cover and refrigerate)