Photo by Catherine McCord
Recipe information
Total Time
5 minutes
Yield
Makes 2 cups
Ingredients
½
inch thick slice crusty bread (about ½ cup roughly chopped)
2
roasted red bell peppers, or 1 (12-ounce) jar
1
cup toasted slivered almonds
¼
cup parsley leaves
2
garlic cloves
2
tablespoons extra virgin olive oil
1
tablespoons red wine vinegar
½
teaspoon smoked paprika
½
teaspoon kosher salt
Need to make a substitution?
Preparation
Step 1
Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
Step 2
Add the remaining ingredients to the food processor and pulse until smooth.