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- 12 ounces roasted red peppers, drained
- 14 oz canned fire roasted tomatoes, drained (or 4 tomatoes)
- 1 cup raw almonds
- 1/4 cup fresh flat leaf parsley
- 1/4 cup olive oil
- 2 cloves garlic
- 1/2 lemon, juice
- 1 tsp smoked paprika
- Salt and pepper
Add everything except the olive oil to a food processor or high-powered blender. Begin to blend until everything breaks down, creating a thick sauce.
Slowly drizzle in the olive oil until it becomes nice and creamy. At this point you can add as much olive oil (or broth) until it reaches the consistency you like. Normally, I like it thick and creamy.
Taste and season with salt and pepper if needed. You can also add a touch more paprika or a splash or vinegar.
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