Ingredients
Instructions
Combine Ingredients
Place the drained roasted red peppers, almonds, red wine vinegar, garlic clove, vegetable stock, and olive oil into a high-speed blender or food processor.
Blend
Pulse until the mixture reaches your desired consistency—some prefer it perfectly smooth, while others enjoy a bit of textural crunch from the almonds.
Season
Taste and adjust with salt and black pepper as needed. If the sauce is too thick, add an extra splash of vegetable stock or water until it is easily pourable.
Plating & Garnishing
Transfer the sauce to a bowl for dipping, or pour it directly over roasted vegetables and beans. A small drizzle of extra virgin olive oil and a few toasted almond slivers on top add a professional finish.