Ingredients
Scale
- 1 cup sun-dried tomatoes (packed in oil, drained)
- ½ cup roasted red bell peppers
- ¼ cup toasted almonds (or pine nuts)
- ½ cup grated parmesan cheese
- 2 cloves garlic
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil (more if needed)
- 1 tablespoon balsamic vinegar or lemon juice
Instructions
- In a food processor, blend the sun-dried tomatoes, roasted peppers, almonds, parmesan, and garlic until finely chopped.
- Add red pepper flakes, salt, and black pepper, then pulse a few times to mix.
- With the food processor running, slowly drizzle in the olive oil and balsamic vinegar until smooth. Add more oil if needed for a creamy consistency.
- Taste and adjust seasoning. If it’s too thick, add a splash of pasta water or more olive oil.
- Use immediately or store in a jar in the fridge for up to a week.
Notes
- Toss with hot pasta for an instant, flavor-packed dish.
- Spread it on toasted bread for a gourmet bruschetta.
- Mix into mayo for a killer sandwich spread.
- Dollop onto grilled chicken or seafood for an extra punch.
- Prep Time: 5 min