Behold your new favorite condiment. A staple of Spain and Italy, our version is flexible with regard to the nuts and works great with store-bought peppers. What to do with this sauce? Toss cauliflower in it and roast at a high heat. Thin with oil and toss pappardelle with cheese and a little pasta water. Mix with parmesan, spread on crusty bread, and broil. Come on, that's three dishes with a single recipe. Why are you still reading this and not making this wonder sauce? Yields about 2 cups.
- ½ cup walnuts, almonds, peanuts, or pine nuts
- 12 ounce jar/can roasted red peppers
- 1 garlic clove
- ½ cup sun-dried tomatoes packed in oil
- 1 tablespoon tomato paste
- 10-15 big sprigs of parsley
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ to ¼ teaspoon red pepper flakes, depending on your taste
- ¼ cup extra-virgin olive oil
- In a pan over medium-low heat or in a 350°F oven, toast the nuts until browned all over but not scorched. You will need to shake the pan frequently; this may take anywhere from 5 to 20 minutes so don't go anywhere.
- Once nicely browned and fragrant, remove and let cool a little while you assemble the remaining ingredients. Smash the garlic clove. Roughly chop the parsley leaves, then finely chop the stems down to the bottommost inch.
- In a food processor, combine all of the ingredients except the oil. Process on high until a thick and uniform paste is formed. While pulsing the machine, drizzle in the oil until it's combined.
- Scoop out into an airtight container; it will keep in the fridge a good 2 weeks.