Photography: Whitney Ott; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen.
Yield
Serves 12 (serving size: 2 tbsp.)

A quick whir in the blender brings this romesco-style sauce together in seconds. The ingredients are also easy to keep on hand for a last- minute sauce that's delicious on mild fish fillets or simple baked chicken breasts.

How to Make It

Pulse almonds in a mini food processor until chopped. Add roasted red peppers, and blend into a chunky paste. Add olive oil, paprika, and Parmesan cheese; process until just combined.

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