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red-pepper-sauce-2 recipe

Date:    Tue, 13 Sep 94 15:14:46 EDT
 From:    dgarland@cdplus.com
 red pepper sauce
 1 jar roasted red peppers (probably about 12 ounces) or roast your own.
 1 handful basil
 1/2 handful italian parsley
 4 heads of garlic-- make that 4 cloves for normal people &^)
 Process the above in a food processor until smooth. Toss with 1 pound
 cooked pasta of your choice and serve. If you refrigerate it first,
 be sure to get it to room temperature before tossing. It probably freezes
 well, but I haven't tried it.
 If it's too thick, add some vegetable stock-- I used between 1/2 and 1
 kwvegan vegan