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| My two “Super Sauces” are Spinach Basil Pesto and Roasted Red Pepper Sauce |
Since my youngest is currently allergic to tomatoes, I’ve had to come up with alternative sauces to stand in for the tomato sauce I used to serve over his pasta and meatballs. Also, now that he’s on a gluten-free diet, I’ve been making personal pizzas at home using gluten-free crusts and a few “Super Sauces.”
The first “Super Sauce” is Spinach Basil Pesto which I love stirring into soups like Creamless Cream of Tomato Soup and Healthy Healing Vegetable Soup to add a nice freshness and flavor punch.
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| Creamless Cream of Tomato Soup with a swirl of Spinach Basil Pesto |
Spinach Basil Pesto is also terrific stirred into marinara sauce or mixed in with Roasted Red Pepper Sauce. I’ve also been using this pesto in place of tomato sauce on my son’s pizzas.
The second “Super Sauce” is Roasted Red Pepper Sauce, which is bright red, and adds a color burst to soups like Creamless Cream of Cauliflower Soup.Â
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| Creamless Cream of Cauliflower with a splash of Roasted Red Pepper Sauce |
This is one of the first sauces I came up with to mimic the red tomato sauce my son craved so badly when he found out he couldn’t have tomato sauce. I serve it over pasta and meatballs, and sometimes use it in addition to the Spinach Basil Pesto on my son’s gluten-free tomato-free pizzas.
These two sauces are so easy to make and extremely versatile. They’re wonderful to have on hand just to add some color or flavor to soups and other dishes in a pinch.
Spinach Basil Pesto
I like adding spinach to this pesto for extra nutritional value. You really can’t even taste it and since spinach is green, it blends right in. I like to keep some pesto in my freezer so I always have some on hand to stir into soup.
Spinach Basil Pesto
Ingredients
- 2 cups baby spinach
- 2 cups basil
- 3 cloves garlic
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
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Place all ingredients in a food processor bowl.
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Process until pureed.
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Store in the refrigerator. If desired, freeze portions in ice cube tray, transfer to a freezer bag and store for future use.
Roasted Red Pepper SauceÂ
I like to use roasted piquillo peppers as the color is a vibrant red, but any roasted red peppers will do.
Roasted Red Pepper Sauce
Ingredients
- 10 ounces roasted red peppers
- 2 cloves garlic chopped
- 3 tablespoons extra virgin olive oil
Instructions
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Place all ingredients in a food processor bowl.
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Process until pureed. Store in the refrigerator.
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WOW, that is vibrant! I just whipped up a batch of chimichurri this week, I slather it on skirt steak or mix it into rice to zest it up a bit. I also made a pint of Sundried Tomato & Basil Pesto and a Hazelnut Romesco from Epicurious. All three are hanging out in my fridge – quite a saucy week…
My kids love chimichurri on roast chicken. I also spoon it on top of roasted vegetables. Sundried Tomato Basil Pesto is also one of my kid's favorites on pasta. I'll have to try the Hazelnut Romesco, that sounds delicious!
I think I'd have to grow some red peppers in my garden for that red pepper sauce. Looks so good!
wow I like the colour and texture, a treat recipe
Marly, great idea, it's definitely worth growing your own peppers.
Big Boys Oven, thanks, the bright colors and smooth sumptuous texture of these sauces makes them that much more appealing.