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- Yields: 3 cups
- 2 - 3 large cloves garlic
- 1/3 cup sliced, blanched almonds
- 1 med tomato, peeled and seeded
- 1 red bell pepper, roasted, peeled and seeded
- ½ tsp hot red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 1/3 cup red wine vinegar (preferably balsamic)
- 1 cup olive oil
- In a blender or food processor, pure all ingredients except vinegar and oil.
- Add the vinegar and process until blended. Add oil in a steady stream with motor on low speed.
- Set aside to mature for an hour, or overnight in
- refrigerator.
- Use as sauce for veggies.
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