Ingredients
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)
Preparation
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.
