Ingredients
-
640 g roasted, drained Red peppers
-
55 g Blanched almonds
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85 g Tomato paste
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2 tablespoons Olive Oil
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¼ teaspoon Salt
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¼ teaspoon Pepper
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chopped Fresh basil
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toasted slices of fresh baguette or crackers for serving
Directions
- In a small pot, bring 470 ml of water to a boil. Add the garlic and cook for 6 to 8 minutes until the garlic softens. Drain and dry.
- Chop the ingredients In a blender, add the roasted peppers, almonds, tomato paste, oil, garlic, salt, and pepper. Blend until the ingredients are combined.
- Chill Transfer to a jar or container and refrigerate for at least 4 hours to allow the flavors to meld.
- Serve Sprinkle with basil and serve with warm baguette.
