Ingredients:
1 1/2 cups (about a 340-milliliter/11.5-ounce jar) roasted red peppers, drained
1/4 cup roughly chopped almonds, toasted
2 tablespoons roughly chopped oil-packed sundried tomatoes
2 garlic cloves, roughly chopped
1 small handful flat leaf parsley, roughly chopped
1 lemon, zested and juiced
1/4 teaspoon smoked paprika
3 to 5 tablespoons (45 to 75 milliliters) extra virgin olive oil
Kosher salt
Freshly ground black pepper
Directions:
- In the bowl of a food processor or a high speed blender, combine the roasted red peppers, almonds, sundried tomatoes, garlic, parsley, lemon zest, lemon juice and smoked paprika. Pulse a few times to chop and mix. Add in 3 tablespoons of oil and blend into a smooth sauce, adding more oil if needed. Taste and season with salt and pepper and a bit more lemon juice, if needed.