- 1 cup almonds
- 12oz jar roasted red peppers, drained
- 1 clove garlic
- 2 roma tomatoes
- 1/4 cup red wine vinegar
- 2 Tbsp olive oil
- 1.5 tsp salt
- 1 tsp pepper
- 2 tsp dried basil
- Blend all ingredients in a blender or food processor until completely smooth, scraping down sides as needed.
- Taste and adjust spices as preferred.
- Spread over pasta, toast, as a dip – the opportunities are endless!