Ingredients

The following ingredients have 1 Servings
  • 1/2 cup almond slices
  • 1 cup roasted red bell pepper
  • 2 garlic cloves
  • 1/2 cup sun-dried tomatoes (in oil, drained, preferred)
  • 3 Tablespoon fresh parsley
  • 1/2 Tablespoon red wine vinegar
  • 1/2 tsp cayenne pepper
  • 1/3 cup extra virgin olive oil
  • ½-1 tsp kosher salt (start small, add to taste)

Instruction

  • In a small skillet, toast almond slices over low-medium heat for 2-3 minutes until fragrant and warm. This step adds a depth of flavor, but if you're in a hurry you can skip it.
  • In a food processor, add almonds, roasted red pepper, garlic, sun-dried tomatoes, parsley, red wine vinegar, and cayenne pepper. Begin to pulse until combined into a coarse crumb.
  • While the food processor is blending, slowly add olive oil until it is completely combined with the sauce. Add salt and pepper, adjusting to taste. If needed, add additional olive oil. Continue pulsing until desired consistency is reached. I generally make it it's slightly chunky and not completely smooth, however, you can pulse as long as needed until your desired texture is reached.
  • Enjoy on a sandwich, with a cheese board, or with grilled meat or paired with eggs (really, so many possibilities!)