1 large roasted red pepper, skin and seeds removed
2 garlic cloves
1 cup whole toasted almonds
¼ cup tomato purée
¼ cup flat leaf parsley
3 tablespoons sherry vinegar (or red wine vinegar)
1 lemon, juice and zest
1 tablespoon smoked paprika
1 cup extra virgin olive oil
1 teaspoon salt
¼ teaspoon cayenne pepper, to taste
- Combine roasted red pepper, garlic, almonds, tomato purée, parsley, vinegar, lemon juice and zest, smoked paprika, olive oil and salt to your blender and firmly secure the lid.
- Pulse several times to combine ingredients, scrape down sides, and blend on high speed for 2 to 3 minutes, until smooth and well combined. Taste and add salt and cayenne pepper to your liking. Mix well and enjoy with veggies, as a sandwich spread, or even a pasta sauce!