I really like using vegetable-and-nut sauces. Things like this and the Sorites Paradox Pesto add tons of color and nutrition to a plate, and variety to a vegetarian diet. Plus, because there’s little chopping and prep work, they’re usually manageable for me to assemble and contribute to dinner unless my energy is really, really poor.
This can be used to top fresh vegetables (it’s especially nice on green ones, as it’s a bit like a shortcut romesco sauce, except with red peppers instead of tomatoes), liven up a salad dressing or toss with pasta.
1 jar roasted red peppers, drained and rinsed – about a 12 oz. jar, usually (Rinse them to reduce the briny flavor. Yes, freshly roasted peppers would be better, but I don’t have a gas stove right now, and roasting peppers with electric appliances is a misery.)
1 c. blanched almonds (walnuts also work well here)
1 c. fresh parsley
2 cloves garlic
1 T. olive oil
1 jalepeno, seeds and ribs removed
juice of one lemon
salt and pepper to taste
Put it all in the food processor. Blitz! Makes about 3 cups.