16 oz red peppers, (1 jar), roasted and drained
½ cup olive oil
½ cup almonds
1 garlic clove
½ tsp coarse salt, (more to taste)
1 lemon, juiced
1 bunch parsley, (optional)
Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured.
Add more almonds to make it thicker, if desired.
Sugar: 13g
:
Calcium: 129mg
Calories: 774kcal
Carbohydrates: 28g
Fat: 73g
Fiber: 11g
Iron: 3mg
Monounsaturated Fat: 50g
Polyunsaturated Fat: 10g
Potassium: 832mg
Protein: 11g
Saturated Fat: 9g
Sodium: 594mg
Trans Fat: 1g
Vitamin A: 7419IU
Vitamin C: 331mg
