Roasted Bell Pepper and Pumpkin Seed Sauce

Ingredients

2 bell peppers (we used one yellow and one orange), washed and halved with seeds removed
1 tbsp extra virgin olive oil
1/4 cup Go Raw Sprouted Pumpkin Seeds
1 clove garlic
3 tbsp fresh parsley leaves, washed and dried
2 tbsp nutritional yeast
juice of one lemon
½ tsp crushed red pepper flakes (optional)
¼ cup extra virgin olive oil
salt & pepper to taste

Preheat the oven to 375°F. Coat the pepper halves in oil and roast until outsides are blistered, about 20-25 minutes. Let cool.
Peel skins off peppers and discard. Combine peppers and all additional all ingredients in a food processor and process until you reach a smooth sauce consistency. Adjust flavors as desired. If you want a thicker dip, increase the quantity of pumpkin seeds until texture is desired.
Transfer to a jar or airtight container and store in the refrigerator for up to 3 days. Use as a pasta sauce, toast spread, dip for veggies, and more.

Recipe and photo by Dana Plucinski