Makes 1 3/4 cups, serves 8-10
12-ounce jar roasted red peppers (drained)
extra-virgin olive oil
red wine vinegar
- In a food processor, pulse almonds, Parmesan, and garlic clove. Add roasted red peppers, olive oil, vinegar, and 1/4 teaspoon salt and blend until smooth. Serve with bread and vegetables.