Place peppers
on a baking sheet in a 400C oven for 30-45 minutes, turning several
times until evenly charred on all sides. Wrap peppers in a damp towel to
cool, then cut in half and remove stems and seeds. Combine roasted
peppers with olive oil, pepper, and salt. Purée until very smooth. Add
basil and blend well. Refrigerate to allow flavor to blend thoroughly.
This smoky
sauce is incredibly versatile - try it cold as a salad dressing, or
heated and tossed with whole grain pasta as a refreshing alternative to
tomato sauce.
