| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 cup |
Instructions
- Heat 1/3 cup olive oil in a skillet over medium heat. Add 1/4 cup each skinned hazelnuts and roasted almonds, 1 cup crusty bread cubes, 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes; cook until golden, 3 minutes. Transfer to a food processor and add 1 canned peeled whole tomato, 1/4 cup jarred piquillo peppers and 1/2 to 1 tablespoon red wine vinegar; pulse until mostly smooth, thinning with up to 1/3 cup water if needed. Season with salt and red pepper flakes.
Reviews
Good on pizza
Couldn’t stop eating it by the spoonfuls before slathering it on the salmon
Full of flavor!