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INGREDIENTS 6 SERVINGS
1/4 cup roasted red peppers, pureed
1/2 tsp. garlic, minced
2/3 cup light mayonnaise
1 each fresh squeezed lemon
6 each large basil leaves, minced
1 tsp. parsley, chopped
to taste salt
to taste

fresh ground black pepper

 


METHOD
1. Combine sundried tomato puree, roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper.
2. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.

 


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