2 red bell peppers
3 cloves garlic
6 fresh basil leaves
1/4 c. olive oil
1 Tbs. white wine vinegar
1 Tbs. lemon juice
1/4 tsp. salt
1/2 tsp. black pepper
1. Roast bell peppers and set in a bowl to steam. Prep all other ingredients.
2. Skin and seed bell peppers when cool.
3. Put peppers, garlic and basil in the bowl of a food processor. Puree until smooth, about 1 minutes.
4. Add olive oil (while running if possible) and blend until oil is incorporated. Add teh vinegar and lemon juice and process until combined. Season with salt and pepper and refigerate until ready to use or up to one week.