| 8 | 5 | 223 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 8 |
| 1 can (12oz) | Roasted red peppers, canned (1 12-ounce JAR roasted) |
| 5 tomato | Plum tomatoes |
| 1 cup | Almonds, raw (raw) |
| 1/4 cup | Parsley, fresh (fresh flat leaf) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Salt (more to taste) |
| 2 clove(s) | Garlic |
| 1/2 whole lemon(s) | Lemon juice |
Pulse everything together in a blender until it's texturally right for you (I like it right between chunky and smooth - I leave a little texture with the almonds, but it's mostly a smooth emulsion).
Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs... the possibilities are endless.
| Meat Alternative | 0.5 |
| Vegetables | 1.0 |
