This sauce is so versatile and one of my favorites. As an appetizer, I spoon a little into small pastry cups that I buy at Bristol Farms, add a layer of chopped grilled artichoke hearts that you can buy packed in oil in a jar, and then garnish with a dab of crème fraiche and chives. This would also work wonderfully as a dipping sauce for grilled shrimp or chicken, beef sirloin kabobs or even over pasta. 

INGREDIENTS
2 Red Peppers
2 clove garlic, minced
4 large basil leaves, chopped roughly
2 Tbsp parmesan cheese, grated
Salt and pepper to taste

METHOD
Place the peppers directly onto the flame of the stove and cook until they are completely charred on the entire pepper. Place into a bowl and cover with plastic, and let steam for 15 minutes. Remove the peppers from the bowl and with a paper towel, rub off all of the charred skin. Remove the stem and all of the seeds and place into a blender. Add the garlic, basil, parmesan, salt and pepper and blend until smooth.