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Sweet Red Pepper and Basil Dipping Sauce

Makes 2 cups

1 red capsicum (bell pepper), roughly chopped

2/3 cup basil, tightly packed

2 tablespoons Extra Virgin Olive Oil

¼ cup water

Stevia to sweeten as desired (I use about 4 drops)

Put all the ingredients in a blender and blend until smooth and well combined. This is sweet and tasty and is delicious as a dipping sauce for fresh raw vegetable crudités, poured over spiralised zucchini spaghetti, as a salad dressing or eaten straight out of a bowl as a light soup. My new favourite way of eating this sauce is to dip lettuce wraps (with avocado, sprouts and red pepper slices) into this sauce and then eat it with my hands. Very messy (= fun) and extremely good!

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