This recipe is all over the internet and plenty of IC-ers use it. I finally decided to try it and it was really good. There are a few variations. I tried this one that adds cream & cheese. I tasted it before adding the cream and it definitely had more of a red pepper punch without it. However, as a sauce used for pasta... I think adding the cream and cheese was just perfect!
4 roasted red bell peppers, chopped
1/4 cup pine nuts, divided
1/2 medium onion, finely diced
2 tablespoons minced garlic
1/2 cup fresh basil
3 tablespoons extra virgin olive oil
1/2 cup organic cream (sub half and half or whole milk as desired)
1/4 cup grated cheese (Parmeson preferred, but if it bothers your bladder, use shredded Mozerella)
3 tablespoons butter
salt and pepper to taste
In a large sauce pan, saute olive oil and onions over medium heat until softened. Add the garlic, roasted bell peppers and basil and continue cooking over medium heat for 10 minutes to allow flavors to blend. While the pepper mixture is cooking, lightly toast the pine nuts in a skillet for 5 - 7 minutes over medium high heat (stir frequently to prevent burning). Remove the pine nuts from the heat and set aside to cool. Place red pepper mixture and the toasted pine nuts in a blender and puree to desired consistency. Return puree to sauce pan and reheat until it begins to bubble. Stir in the cream and the cheese cooking until the cheese melts. Season with salt and pepper to taste. Simmer for 5 minutes
How to Roast your own Bell Peppers:
Broil red bell peppers on a sheet pan in the oven. The bell peppers need to be within 2 inches of the broiler to achieve proper charring. Broil until the surface of the peppers bubble and then turn black, about 15 minutes. After the peppers are done roasting, place in a sealed plastic baggie so they can steam, making skin removal easier. After 5-10 minutes, you should be able to remove the skin from the peppers quite easily.