Ingredients
- 4 sweet peppers (red)
- 2 wide
- 1 leaf
- 375 gr snap beans
- 180 ml dry wine (white)
- 160 ml wine mixture
- 30 ml olive oil
- 30 ml oil about (hot)
- 6 gr snipped basil (fresh)
- 1 gr salt
- 1/4 slices wide
- some salt and pepper
smooth; set aside. In a clean blender container or food processor bowl, combine the yellow pepper and the remaining wine mixture; cover and blend or process until smooth. Serve sauce warm or at room temperature with beans. Garnish with additional basil.
