5 Minute Romesco Sauce

Ingredients

• one 12-ounce jar roasted red peppers, drained
• 4 small plum tomatoes
• 1 cup raw almonds
• 1/4 cup fresh flat leaf parsley
• 1/4 cup olive oil
• 1 teaspoon salt (more to taste)
• 2 cloves garlic
• juice of half a lemon

Steps

1. 1

   Pulse everything together in a blender until it’s texturally right for you (I like it right between chunky and smooth – I leave a little texture with the almonds, but it’s mostly a smooth emulsion).

2. 2

   Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs… the possibilities are endless.