Roasted Red Pepper Aioli

Super-easy roasted red pepper aioli made with a food processor-perfect for dipping chips, veggies, shrimp, or tossed with cheesy tortellini.

2 large red bell peppers
2 large egg yolks
2 tablespoons Dijon mustard
2 teaspoons lemon juice
8 oil-packed sun-dried tomatoes with their oil
¼ cup olive oil
pinch salt if needed

View the full recipe at The Wimpy Vegetarian →