Following on from the Spanish theme from last week, this sauce is one of my all-time favourite sauces. It really works with so much, you can use it as a spread on some lovely bread, as a dip for crudités, it goes so well with meat and fish and you can even use it as a sauce served with pasta.
It really is super versatile and the fact that it only needs a handful of ingredients is even more of a plus!
This sauce makes approximately 400 ml, and definitely keeps in the fridge in a sealed jar for around 4 days.
Spanish style roasted red pepper and almond sauce
1 large jar of roasted red peppers (approximately 350 g drained weight)
100 g of almonds (use blanched or natural, I like to mix both if I have them at home. You can definitely use other nuts too, such as for example walnuts and pistachios)
100 ml of good quality extra virgin olive oil (you can choose to use more or less depending on what consistency you want)
Juice from 1/2- 1 lemon (can substitute with 1 tsp red wine or sherry vinegar)
1 garlic clove (use 2 if you want a stronger garlic flavour)
1 handful of herbs (I like to use basil and parsley for this)
salt and pepper to taste
(A few optional extras which you can add to change the flavour from time to time:
1/4 tsp ground cumin, pinch of cayenne if you want to add a bit of spice, 50 g of drained marinated sun-dried tomatoes, coriander or a mix of other spices )
Mix all ingredients in a mixer or blender. I like my sauce to not be completely smooth but you can really choose to make it as smooth as you like, it is just a matter of preference in terms of texture.
Serve with for example, grilled meat, chicken or fish, use mix with pasta, keep as a spread on some nice bread or use as a dip with crudités!
This time around I served it together with some roasted chicken breast (seasoned with zaatar), roasted sweet- and new potatoes, roasted red onion and steamed green beans and fresh cut tomatoes in a lemon and olive oil vinaigrette. It was delicious and a perfect summer meal.