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.
1/3 cup whole unsalted almonds
12 ounces bottled drained roasted red peppers
1 tablespoon extra virgin olive oil
2 teaspoons smoked paprika
1 ounce grated Parmesan cheese
Added sugars g
Calcium 6% DV
Potassium 1% DV
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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