1 large roasted red bell pepper from a jar. Piquello peppers were very good, but standard ones will do.
1 garlic clove, smashed
1/2 c (78 g/2.7 oz) almonds, blanched and toasted
1/4 c (31 g) tomato paste
2 Tbsp chopped Italian (flat leaf) parsley
2 Tbsp sherry vinegar, good quality helps
1 tsp smoked paprika
1/8 tsp cayenne pepper
1/2 c olive oil. Abea olive oil worked well
Sea salt to taste
Ground pepper to taste
To toast almonds, preheat oven to 350° F. Spread blanched almonds in a single layer. Bake for 10-15 minutes. After the first 3 minutes, check every minute. Remove from oven and let cook completely.
Add almonds first and pulse until finely grounds. Mix together the next 7 ingredients in food processor until finely chopped. While motor is running, slowly added oil and process until smooth. Season with salt and pepper, omitting for low salt diets.
It makes about 1 1/8 cup / 275 g. Freeze what’s left in teaspoon size dollops.