ten-second pepper pesto

This no-cook sauce is practically fat-free but tastes amazing over fish, chicken, pork, or tossed with pasta.

Makes 1 cup (enough for 4 entrees)

1 jar roasted red peppers, drained
2 garlic cloves, peeled and roughly chopped
1/4 cup shredded parmesan cheese (not grated!)
1 tbsp olive oil
salt and pepper to taste

Combine all ingredients in a food processor until almost smooth (you still want some texture from the peppers and cheese). Spoon over fish, chicken, or pork during the last 10 minutes of cooking and cover with a lid (to melt the cheese a little).