Roasted Red Pepper Sauce

16 oz. jar roasted red peppers, drained

1/2 cup walnuts

1/3 cup chopped sun-dried tomatoes

3 garlic cloves, peeled and smashed

1/4 cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1 tsp. Italian seasoning blend

1 tsp. kosher salt

1/4 tsp. ground black pepper

1. Place all ingredients, except olive oil, in a high-speed blender or food processor. Pulse several times to break down ingredients. Turn blender or food processor on low speed, and slowly stream in the olive oil. Increase speed to medium and blend until smooth, scraping the sides down if needed.
2. Serve as a dip with raw or roasted vegetables, bread, or crackers. Or, combine sauce with 16 oz. cooked pasta of your choice, and use about 1/2 cup reserved pasta water to help the sauce coat the pasta.