INGREDIENTS

10 oz. vol. Roasted Red Pepper Strips, drained   
6 oz. vol. Fresh Basil Leaves , loosely packed 
1 oz. vol. Fresh Garlic , minced 
1 oz. vol. Grated Parmesan Cheese  
1 oz. vol. Fresh Lemon Juice  
2 oz. vol. Extra Virgin Olive Oil  
1 Tbsp.  Vegetable Oil  
1/2 tsp. Kosher Salt  
1/2 tsp. Crushed Red Pepper Flakes  

DIRECTIONS

1.) Place all ingredients in a blender and blend until smooth and emulsified.

2.) Place in a covered storage container.

3.) Label, Date and Refrigerate.