Heat the olive oil in a skillet over medium heat. Add the garlic and cook just until sizzling and fragrant, about 1 minute. Add the red pepper to the oil and remove from heat.
Put all the ingredients in a food processor and purée until smooth. Taste and season with salt and pepper as desired.
* To roast a bell pepper, heat the broiler to high and place an oven rack 4 to 6 inches below the heating element. Place a small piece of foil on the rack and top with the pepper. Broil until charred on all sides, turning with tongs. Set aside until cool; peel off skin and remove stem and seeds.
¼ cup extra virgin olive oil
2 garlic cloves, thinly sliced
1 red bell pepper, roasted, peeled and chopped*
1 Tbsp. chopped Italian parsley
Freshly squeezed juice of half a lemon
¼ tsp. cayenne pepper
2 Tbsp. fresh bread crumbs
Salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 red bell pepper, roasted, peeled and chopped*
1 Tbsp. chopped Italian parsley
Freshly squeezed juice of half a lemon
¼ tsp. cayenne pepper
2 Tbsp. fresh bread crumbs
Salt and freshly ground black pepper
This article appears in Dec 1-31, 2009.