Garlicky Bell Pepper Sauce

The inspiration for this recipe is drawn from the Catalonian classic romesco sauce, and pairs similarly with fish, chicken, and vegetables. Try bringing some on-the-go to dip carrots and celery, or serve over pasta noodles. Pretty much any savory food would be complemented by this zesty sauce.


I love to use blends like this to include large amounts of strongly flavored medicinal foods and herbs into my diet. If you're anything like me, you probably have no trouble consuming lots of garlic, but, while cooked garlic seems to appear in nearly every dish, it can be more difficult to find ways to use it raw. Cooked or raw, garlic promotes heart health and benefits the circulatory system, but to enjoy garlic's antimicrobial benefits, eating it raw is the way to go. I like to incorporate lots of garlicky sauces and dips into my diet during cold and flu season to help my body fight off anything unwanted before I even notice it's there. 


  • knife & cutting board
  • food processor or blender


  • 1 orange bell pepper
  • 2 tbsp fresh parsley
  • 4-6 cloves of garlic
  • 1 medium tomato
  • 1/2 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 cup shelled pistachios
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Roughly chop the bell pepper, parsley, garlic, and tomato. Set aside.

Add pistachios and olive oil to the food processor or blender and set to high for a couple minutes until the pistachios are evenly ground. Add all the other ingredients, and continue to blend until the mixture is slightly chunky and creamy.

Serve cold or warm. Will keep in the fridge for about five days. 

I love to use this as a dip for root vegetables, spoon it over my eggs for breakfast, or mix with cottage cheese and top 1/2 an avocado with the mixture for an easy and filling snack!


Leave a comment