You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing, addictive flavor!

A few years ago, when I lived in Marin County in Northern California, my husband and I were obsessed with a local restaurant that served high-quality pasture-raised and grass-fed meats cooked to perfection. One of my favorite dishes there was pork chops with a roasted red pepper sauce — tangy, garlicky, and a perfect match for the meat. Even my husband, who usually avoids peppers, loved that sauce. I recently recreated it at home, and now I’m completely hooked.

This version is a Garlicky Whole30 Roasted Red Pepper Sauce that’s paleo-friendly, keto-friendly, and vegan. The roasted garlic gives it a deep, earthy, mellow sweetness that really elevates the bright roasted peppers. Roasting garlic is simple and well worth the few extra minutes it takes.

Garlicky Whole30 Roasted Red Pepper Sauce Recipe

The key to this sauce is the roasted garlic. It softens and sweetens the garlic while keeping a rich savory note that pairs beautifully with roasted red peppers. The sauce blends creamy coconut milk, olive oil, lemon, and fresh basil for a balanced, versatile condiment. Make a big batch and refrigerate — it keeps well and brightens nearly any meal.

Ways to Enjoy This Whole30 Roasted Red Pepper Sauce

This sauce is extremely versatile. Some favorite uses:

• Drizzled over chicken, lamb, pork, or fish
• As a salad dressing
• Over roasted vegetables
• As a spread in a Whole30-compliant sandwich
• On a burger
• Over zucchini noodles as a pasta sauce
• As a dip for crackers or chips

How would you use this garlicky Whole30 roasted red pepper sauce? It’s so flexible — make extra and keep it on hand for quick flavor boosts.

5 from 1 vote

Servings:
10 servings

Garlicky Whole30 Roasted Red Pepper Sauce (Paleo, Keto, Vegan)

You’ll want to put this delicious & easy Garlicky Whole30 Roasted Red Pepper Sauce on everything. It’s keto and vegan, and has an amazing, addictive flavor!

Prep: 5 mins

Cook: 30 mins

Bell pepper steaming time: 5 mins

Total: 35 mins

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Ingredients

• 1 head of garlic
• 2 tbsp + 2 tsp extra virgin olive oil, divided
• 2 red bell peppers, halved and seeded
• 1/4 cup full fat coconut milk
• 2 tbsp lemon juice
• 2 tbsp fresh basil, or 2 tsp dry
• 2 tbsp nutritional yeast, optional
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Instructions

• Preheat the oven to 400°F and lightly grease a baking sheet.
• Peel off the outer layer of the garlic head and cut the top to expose the cloves.
• Drizzle the garlic with 2 teaspoons of olive oil and place it on the baking sheet.
• Place the halved bell peppers next to the garlic, cut side down.
• Roast for about 30 minutes, until the garlic is tender and the peppers are charred on the outside.
• Remove from the oven. Put the peppers in a bowl and cover with a plate to steam for 5 minutes.
• Peel and discard the pepper skins.
• Squeeze the softened garlic cloves into a blender along with the peeled peppers, 2 tablespoons olive oil, coconut milk, lemon juice, basil, nutritional yeast (if using), salt, and pepper.
• Blend until smooth and creamy. Taste and adjust seasoning as needed. Serve and enjoy.

Nutrition

Serving: 1serving (about 2 tbsps), Calories: 81kcal, Carbohydrates: 3g, Protein: 1g, Fat: 7g

Saturated Fat: 4 g, Sodium: 119 mg, Sugar: 1 g

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?
Leave a comment below or tag @whatgreatgrandmaate!