- 2 large roasted red peppers, chopped
- 2 cloves garlic
- 1/2 cup diced onion
- 1/4 cup fresh basil, or 1 Tbsp. dried basil
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- zest of 1 lemon
- Juice of 1 lemon
- 4 T. flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
In a large sauce pan or skillet, heat the butter and olive oil over medium heat. Saute the onions and garlic for a couple minutes until fragrant. Add the roasted peppers, basil and lemon zest. Then add the flour and stir until it is absorbed into the mix. Slowly add the lemon juice and chicken broth and stir until the mixture begins to thicken slightly. Then mix in the heavy cream and parmesan cheese and stir until well incorporated. Let it simmer, stirring frequently, until it turns into your desired thickness. Remove from heat and puree the mixture with an immersion blender, or transfer the mixture into a blender to puree. Serve warm over pasta. You can also add in chicken and vegetables if preferred.
Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.