This grilled red pepper herb sauce is incredibly easy to prepare, healthy and with fantastic flavors. Perfect with fish, chicken or whatever you prefer.
We’ve definitely made good use of our grill/BBQ this summer, no doubt helped by the warm weather, and we’ve all been enjoying it. My toddler thankfully remembered this year that he liked corn, unlike last year where it seemed to take half the summer to convince him he liked it and had just forgotten.
Eating fairly seasonally can have those challenges with younger members of the family, but it does also give a certain level of excitement at having things you have not had for a while. I’ve also made a number of new things this year, and some like the spinach feta salmon burgers and chimichurri marinated beef skewers were instant hits. As well as mains, I’ve been trying a few new sauces and this grilled red pepper herb sauce is one I recently made that we all really enjoyed.
How it’s made
I love romesco sauce but it can take a bit of time to make, so I thought I might try to make something similar that’s a bit quicker to make. The great thing about this grilled red pepper herb sauce is that apart from grilling the pepper, nothing is cooked and in fact if your blender/food processor is good enough with a small quantity, you don’t even need to cut anything up. If you are grilling fish or something else already, adding a pepper to the grill is easy enough, then you just add it to a blender/food processor with everything else and it’s ready to accompany the rest of your meal. If you are not grilling, you could also roast the pepper in the oven or char it over a gas stove – either way, you want it to soften and get some nice flavor from the skin charring slightly (but not entirely black).
We had this grilled red pepper herb sauce with swordfish steaks and it worked really well, but it would equally go with pretty much any fish as well as chicken and grilled vegetables. The sauce has a lovely herby freshness to it, accented by the lemon, but also that great grilled pepper flavor giving it a bit more depth. It is bright both in color and flavor and great as part of a summery meal. Or even just if you want to try to make summer last a bit, which I am definitely up for now and then. When you try it doesn’t matter, just be sure you do.
An easy, tasty sauce that works well with fish and more.
- 1 red pepper grilled or roasted to soft
- 1/2 cup fresh parsley leaves 2 small handfuls
- 2 tbsp mint around 20 leaves
- 2 tbsp ground almonds
- 2 tbsp olive oil
- 4 tsp lemon juice
- salt and pepper
Grill or roast the pepper until soft - this can be done ahead of time and then the pepper left to cool, if it suits better.
Peel off any charred areas of the pepper's skin, cut the flesh from the core and cut into chunks.
Add the pepper to a small blender/food processor along with the rest of the ingredients (parsley, mint, ground almonds, olive oil, lemon juice and a little salt and pepper) and mix until relatively smooth. Serve with your choice of main eg fish, chicken.
Try these other tasty sauces:
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