This Roasted Red Pepper Basil Sauce is a deliciously versatile option that’s as easy to make as it is flavorful. A perfect lower-potassium alternative to traditional tomato sauce, it’s made with roasted red peppers, garlic, and fresh basil for a bright, savory flavor that compliments a variety of dishes. This is a great kidney-friendly, kidney-healthy option for people who are on a low potassium diet.
If you have any sauce left after making Chicken Roasted Red Pepper Pizzettas, try it with your favorite pasta dish for a simple, satisfying meal. You can also mix a few tablespoons into low-fat mayonnaise for a tangy, herbaceous spread that’s perfect for sandwiches or burgers.
For people with chronic kidney disease or who are on dialysis, this is a great alternative to tomato sauce because it has much less potassium. The recipe is adapted from a recipe from the American Association of Kidney Patients. If you want to learn more about potassium, check out my blog post here.
Dr. Blake’s Top Tip: For an even deeper flavor, roast the garlic cloves before blending them with the peppers and basil. Store the sauce in a glass jar in the fridge, and enjoy its versatility throughout the week.
- Yield: 1.5 Cups 1x
Ingredients
4 cloves garlic
1 16-ounce jar roasted red peppers, drained
8 fresh basil leaves or 1/2 teaspoon dried basil
Instructions
Place ingredients in a blender or food processor and blend until smooth. Transfer to a glass jar and store refrigerated for up to one week.
Notes
2 Tablespoons per serving
- Low Potassium
- Low Protein
- Low Added Sugar
- Low Sodium
