This recipe from the Original Whole 30 Book has become a standard part of my breakfast routine. Mixed with mayonnaise, it makes a delicious dip from fresh veggies or topping for scrambled eggs. It’s also great over grilled chicken or fish, and really just about anything.
Ingredients
- 1 16oz jar roasted red peppers, drained
- 1/4 cup olive oil
- 1/4 small yellow or sweet onion, roughly chopped
- 2 cloves garlic
- 2 Tb chopped parsley
- 1 Tb capers, drained
- juice of 1/2 lemon
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Combine all ingredients in a food processor and blend until desired consistency.
