Herbfarm Red Pepper Hazelnut Sauce

• 1 1/2 cups skinned and seeded roasted red peppers (from the jar is fine)
• 1/4 cup hazelnuts, roasted and skinned (filberts)
• 2 cloves garlic
• 2 tablespoons sherry wine vinegar
• 1 tablespoon coarsely chopped fresh rosemary
• 1 tablespoon fresh marjoram
• 1/8 teaspoon cayenne (scant)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup extra virgin olive oil

1. Place all ingredients except for the oil in a food processor or blender and whir until the nuts are finely ground.
2. Turn the machine off and scrape down the sides.
3. Replace lid, turn the machine on, and then using the chute add in the oil in a steady thin stream and process until sauce is mixed well and has the consistency of a thick salad dressing.
4. Serve over pasta and sprinkle with an excellent cheese such as asagio shavings or gorgonzola.

red peppers, hazelnuts, garlic, sherry wine vinegar, fresh rosemary, fresh marjoram, cayenne, sugar, salt, extra virgin olive oil

Taken from www.food.com/recipe/herbfarm-red-pepper-hazelnut-sauce-110794 (may not work)