Quick Romesco Dip
Pulse peppers, almonds, parsley, oil, vinegar, garlic, pepper and salt in a food processor until finely chopped together. (This should have a chunky consistency, rather than smooth.)Advertisement
Make Ahead Tip: Cover and refrigerate for up to 1 day.
For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1 1/2 vegetable, 1 1/2 fat