Roasted Red Pepper Vinaigrette
- 1 tsp Crown Prince Natural Anchovy Paste
- 1 cup chopped roasted red bell peppers
- 8 fresh basil leaves
- 1/4 cup packed fresh parsley leaves
- 1 clove garlic
- 2 tbsp Balsamic Vinegar
- salt and black pepper to taste
- Combine all ingredients in a food processor and pulse until smooth. Transfer to a covered container and refrigerate until ready to use. Yields 1 ¼ cup. Serves 5.
There is no Nutrition Label for this recipe yet.