Quick Roasted Red Pepper Sauce Recipe

Traditional recipes

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Yield

Serves 12 (serving size: 2 tbsp.)

A quick whir in the blender brings this romesco-style sauce together in seconds. The ingredients are also easy to keep on hand for a last- minute sauce that's delicious on mild fish fillets or simple baked chicken breasts.

Ingredients

1/3 cup whole unsalted almonds
12 ounces bottled drained roasted red peppers
1 tablespoon extra virgin olive oil
2 teaspoons smoked paprika
1 ounce grated Parmesan cheese

Nutritional Information

Calories 54
Fat 4g
Satfat 1g
Unsatfat 3g
Protein 2g
Carbohydrate 3g
Fiber 2g
Cholesterol 0.0mg
Iron 0.0mg
Sugars g
Added sugars g
Sodium 101mg
Calcium 6% DV
Potassium 1% DV

How to Make It

Pulse almonds in a mini food processor until chopped. Add roasted red peppers, and blend into a chunky paste. Add olive oil, paprika, and Parmesan cheese; process until just combined.