Super Sauces – Spinach Basil Pesto and Roasted Red Pepper Sauce

Super Sauces – Spinach Basil Pesto and Roasted Red Pepper Sauce

My two “Super Sauces” are Spinach Basil Pesto and Roasted Red Pepper Sauce 

Since my youngest is currently allergic to tomatoes, I’ve had to come up with alternative sauces to stand in for the tomato sauce I used to serve over his pasta and meatballs. Also, now that he’s on a gluten-free diet, I’ve been making personal pizzas at home using gluten-free crusts and a few “Super Sauces.”

The first “Super Sauce” is Spinach Basil Pesto which I love stirring into soups like Creamless Cream of Tomato Soup and Healthy Healing Vegetable Soup to add a nice freshness and flavor punch.

Creamless Cream of Tomato Soup with a swirl of Spinach Basil Pesto

Spinach Basil Pesto is also terrific stirred into marinara sauce or mixed in with Roasted Red Pepper Sauce. I’ve also been using this pesto in place of tomato sauce on my son’s pizzas.

The second “Super Sauce” is Roasted Red Pepper Sauce, which is bright red, and adds a color burst to soups like Creamless Cream of Cauliflower Soup. 

Creamless Cream of Cauliflower with a splash of Roasted Red Pepper Sauce

This is one of the first sauces I came up with to mimic the red tomato sauce my son craved so badly when he found out he couldn’t have tomato sauce. I serve it over pasta and meatballs, and sometimes use it in addition to the Spinach Basil Pesto on my son’s gluten-free tomato-free pizzas.

These two sauces are so easy to make and extremely versatile. They’re wonderful to have on hand just to add some color or flavor to soups and other dishes in a pinch.

Spinach Basil Pesto

I like adding spinach to this pesto for extra nutritional value. You really can’t even taste it and since spinach is green, it blends right in. I like to keep some pesto in my freezer so I always have some on hand to stir into soup.

Ingredients

  • 2 cups baby spinach
  • 2 cups basil leaves
  • 3 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1 jar roasted red peppers (10 ounces)
  • 2 cloves garlic, chopped
  • 3 tablespoons extra virgin olive oil
Read the whole recipe on Jeanette's Healthy Living