Creamy Roasted Red Pepper Sauce

Good on pasta, chicken, or to dip crostini in. 

2 large red bell peppers, roasted and coarsely chopped

2 tablespoons minced garlic

¼ cup fresh basil

3 tablespoons olive oil

1 cup half-and-half or heavy cream

¼ cup grated Romano cheese

2 tablespoons butter (optional)

Salt and pepper to taste

Heat olive oil in a saucepan over medium-high heat. Add garlic, basil, and red pepper. Saute until garlic is softened, about 10 minutes.

Place mixture in blender and puree to the desired consistency. Return puree to pan, reheat to a boil. Turn heat down to low, add cream and Romano and stir until melted and well combined. Add butter slowly in chunks, if using. Stir until well incorporated. Season with salt and pepper.