- 1/2 cup roasted almonds
- 1/2 cup grated Parmesan
- 1 garlic clove
- 1 12-ounce jar roasted red peppers (drained)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- kosher salt
- 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.