Zingy Red Sauce

Ingredients for Zingy Red Sauce

• 2 garlic cloves

• 80g chopped roasted red peppers from a jar (about 2)

• 120ml unsalted, roasted almonds

• 2 tablespoons red wine vinegar

• 60ml extra-virgin olive oil

• Kosher salt, freshly ground black pepper

How to make Zingy Red Sauce

Purée 2 garlic cloves, 80g chopped roasted red peppers from a jar (about 2), 70g unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 60ml extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.

DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.