Nutrition per serving may change if servings are adjusted.
1 12-ounce jar roasted red peppers, rinsed
⅓ cup slivered almonds, toasted (see Tip)
3 tablespoons coarsely chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 clove garlic, halved
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
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.)
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.
130 calories;8 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 3 g protein; 5 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 893 IU vitamin A; 5 mg vitamin C; 35 mg calcium; 1 mg iron; 337 mg sodium; 57 mg potassium