Take your grilled veggies (or fish) to the next level with this classic Spanish sauce. To toast almonds, sprinkle them on a baking sheet and toast in a 350°F oven for 15 minutes or until lightly browned.
Makes 2 cups
1/2 cup toasted slivered almonds
2 grill-roasted Red Bell Peppers or jarred roasted red bell peppers, roughly chopped
2 garlic cloves, minced
1 slice white bread (crust removed), toasted and crumbled
1 tablespoon roughly chopped fresh flat leaf parsley
1/2 teaspoon red pepper flakes
1/3 cup red wine vinegar
2/3 cup extra-virgin olive oil
In a food processor, grind the almonds. Add roasted peppers, garlic, bread, parsley and hot pepper flakes. Blend until it becomes a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the olive oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Season to taste with salt and black pepper.
Store in a covered container in the refrigerator for up to 3 days. Enjoy hot or cold atop your favorite grilled vegetables.
Nutrition score per serving:
Recipe courtesy of Karen Adler and Judith Fertig of The Gardener and the Grill
Calories: 30 calories per tablespoon
Fat: 2g (0 g saturated)
Carbs: 3 g carbs