You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing addicting flavor!
A few years back, I used to live in Northern California in Marin County and my husband and I were obsessed with this restaurant in town, where they served really high quality pasture raised and grass fed meats, cooked to perfection.
One of my favorite dishes on the menu was their pork chops served with roasted red pepper sauce. The sauce was so tangy and wonderful, and it was the perfect combo with the meat. Even my husband, who hates peppers, loved that sauce. I recently started thinking about that meal and decided to recreate that sauce at home, and I’m obsessed with the result!
Garlicky Whole30 Roasted Red Pepper Sauce Recipe
The one thing that made the sauce so special was how deliciously garlicky it tasted! The deep and earthy flavor came from the roasted garlic, and I tried to bring that into this Whole30 roasted red pepper sauce. If you’ve never roasted garlic before, it’s so easy and 100% worth it!
Ways to Enjoy This Whole30 Roasted Red Pepper Sauce
There are SO many ways to enjoy this tasty sauce, but here are some of my favorites:
- Drizzled over chicken, lamb, pork, or even fish
- As salad dressing
- Over roasted veggies
- As a spread in a sandwich (if you are on the Whole30)
- On a burger
- As a pasta sauce with zucchini noodles
- As a dip for crackers or chips
Tell me: How else would you enjoy this garlicky Whole30 roasted red pepper sauce? It’s so versatile, so make a big batch and keep it in the fridge for when you need a yummy sauce!
Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)
Ingredients
- 1 head of garlic
- 2 tbsp + 2 tsp extra virgin olive oil divided
- 2 red bell peppers halved and seeded
- 1/4 cup full fat coconut milk
- 2 tbsp lemon juice
- 2 tbsp fresh basil or 2 tsp dry
- 2 tbsp nutritional yeast optional
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees F, and grease a baking sheet
- Peel off the outer layer of the garlic head and cut off the top to expose a bit of the garlic cloves.
- Place on a baking sheet and drizzle with 2 tsp of olive oil.
- Place the bell peppers next to the garlic, cut side down.
- Roast for 30 minutes until the garlic is tender and the bell peppers are charred on the outside.
- Remove from the oven, and place the bell peppers in a bowl and cover with a plate so they can steam for 5 minutes.
- Peel and discard the skin of the bell peppers.
- Squeeze out the softened garlic cloves in to a blender, along with bell peppers, 2 tbsp olive oil, and the rest of the ingredients.
- Blend until smooth and creamy.
- Taste to adjust seasoning, and enjoy!
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Can you freeze this sauce?
I wouldn’t recommend it. Since there’s coconut milk in the sauce, it might separate once defrosted and become grainy in texture.
Cant wait to try this! Do you think I could use almond milk instead of the coconut milk?
Yes, that should work. It might turn out a bit thinner but the taste will still be good!
Amazing! We love it!
How long will this sauce keep?
Up to a week!