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Roasted Red Pepper Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROASTED RED PEPPER SAUCE
 Categories: Digest, Sept.
      Yield: 1 Servings
 
      1    Jar roasted red peppers
           (probably about 12 ounces)
           Or roast your own.
      1    Handful basil
    1/2    Handful italian parsley
      4    Heads of garlic-- make that
      4    Cloves for normal people
           &^)
    1/2 c  Stock (if necessary to
           Thin)
 
  Process the above in a food processor until smooth. Toss with 1 pound
  cooked pasta of your choice and serve. If you refrigerate it first,
  be sure to get it to room temperature before tossing. It probably
  freezes well, but I haven't tried it.
  
  Buon appetito!
  
  From: dgarland@cdplus.com.  Dave Garland. Fatfree Digest [Volume 10
  Issue 34], Sept. 14, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
 
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