Romesco Sauce

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Ingredients 

450g  roasted red peppers, from a jar drained or if you're feeling fancy roast you own, peel and deseed

70g raw or roasted almonds (unsalted) I suggest soaking overnight to release enzymes (easier to digest)

70g oil-packed sun-dried tomatoes, drained

2 cloves garlic, peeled 

1 tablespoon red wine vinegar

1 teaspoon smoked paprika

½ teaspoon fine sea salt/pink Himalayan salt

¼ teaspoon cayenne pepper

120ml extra-virgin olive oil

Instructions

Pop everything except the olive oil in a food processor and blend until fairly smooth.

With the processor still running gradually pour in the oil until you reach the desired consistency, some prefer smooth, some chunky.

Will keep for 3 days refrigerated in an airtight container (also freezes well) 

Serve with roasted vegetables, meats, chicken, fish, potatoes, whatever you fancy!