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Author Phoebe Lapine


  • ½ pound roasted red peppers
  • ¼ cup blanched whole almonds
  • 1 garlic clove
  • 1 tablespoon sherry or red wine vinegar
  • ¼ - ½ cup olive oil
  • ½ teaspoon salt
  • 1/4 teaspoon red pepper flakes


  1. In a small food processor, pulse the peppers, nuts, and garlic until finely chopped. Add the vinegar and puree.
  2. Stream in the olive oil and puree until smooth. Season with the salt and red pepper. Give it one more pulse. Serve or store in the fridge for up to two weeks.