This red pepper sauce has been on my mind for a while. It’s crazy how long I’ve been thinking about it. And then the other day I decided to just give it a go because it’s easy enough!
I have a go-to green sauce that I put on everything. Yes, I’ve been holding out on you. I put it on chickpea pasta. I put it on salads. I dip things in it. It’s one of those put-it-on-everything, cannot get enough, eat it with a spoon kind of sauces. You know what I’m saying?
Ok guys. This is a long time coming. I don’t remember the first moment I had Nutella. If I were to guess, it was sometime in my early teens when I had a crepe filled with Nutella and a scoop of ice cream on top. HOLY SMOKES.
GUYS! I’m typing this from a couch. MY COUCH! We ditched our old, tattered couch at the dump back in Philly. When we came to Cali, we spent about one week without a couch. There was lots of laying on the floor, propping ourselves up against walls, and creative sitting. Turns out it takes a while to order furniture, get it delivered, etc. etc. Welp, our couch arrived and I’m sitting on it 🙂
This past winter I went to a cookie swap at my neighbor’s house. Jen, if you’re reading this, hiii!! Anyway, one of the appetizers she had was a roasted red pepper dip. There was some buzz about walnuts and feta and I knew it was something I needed to recreate.