Told multiple times that this flavor profile was ‘bangin’ over the weekend, I didn’t want to forget this flavor profile, bright and fresh for summer. While I failed to grab a snap, I’ll be making this again soon. So far, it’s been a great accompaniment to chicken, roasted potatoes, and even as a salad topper to liven things up.

• 2 red bell peppers, grilled/roasted and peeled
• 50g almonds, toasted
• 2 garlic cloves
• Juice of one lemon
• 1 slice of baguette, torn into pieces
• 2 T. sherry or red wine vinegar
• 1 tsp. paprika
• Salt & pepper
• 1/2 c. olive oil

1. Peel peppers and remove seeds. Chuck into food processor.
2. Add all other ingredients into food processor, except for olive oil.
3. Pulse until combined.
4. While food processor is running, add the olive oil.
5. Season with salt and pepper as needed.