Herbfarm Red Pepper Hazelnut Sauce

The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants."

• Ready In: 10 mins
• Yields: 3 cups, approx

Ingredients

• 1 1⁄2 cups  skinned and seeded  roasted red peppers (from the jar is fine)
• 1⁄4 cup hazelnuts, roasted and skinned (filberts)
• 2  cloves garlic
• 2  tablespoons sherry wine vinegar
• 1  tablespoon  coarsely chopped fresh rosemary
• 1  tablespoon fresh marjoram
• 1⁄8 teaspoon cayenne (scant)
• 1  teaspoon sugar
• 1  teaspoon salt
• 1⁄2 cup extra virgin olive oil

Directions

1. Place all ingredients except for the oil in a food processor or blender and whir until the nuts are finely ground.
2. Turn the machine off and scrape down the sides.
3. Replace lid, turn the machine on, and then using the chute add in the oil in a steady thin stream and process until sauce is mixed well and has the consistency of a thick salad dressing.
4. Serve over pasta and sprinkle with an excellent cheese such as asagio shavings or gorgonzola.