2 red bell peppers
1 garlic clove, peeled
1/2 cup almonds, unsalted
1 6-ounce can tomato paste (or feel free to go for a freshly made purée!)
2 Tablespoons flat-leaf parsley, chopped, plus extra for garnish
1 Tablespoon sherry vinegar
1/4 cup extra virgin olive oil
1/2 cup vegetable broth, low sodium plus extra if needed
4 6-ounce salmon fillets and/or 6 portobello mushrooms
freshly ground pepper and salt to taste
Preheat grill to medium-high. Place the peppers on the grill. Grill for about 10 minutes, turning occasionally until all sides are charred and the peppers are softened. Place the peppers in a bowl and cover tightly with plastic wrap. Set aside.
In a blender or food processor, add the garlic, almonds, tomato paste, parsley and vinegar. Blend until smooth and set aside.
When the peppers are cool enough to handle, remove the discard the skins. Slice each pepper in half, remove the stems and seeds and add to blender or food processor. Blend until well combined. Add the oil and blend again. Add the broth until desired consistency. Serve on top of grilled fish, chicken, veggies, pasta ~ one of the most versatile sauces to create!
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.