Makes 1 pint
Ingredients
- 24 hazelnuts
- 21 almonds
- 2 cloves garlic
- 2 slices baguette, about ½-in thick
- 3 red bell peppers
- 2 plum tomatoes
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons sherry vinegar
Directions
- Preheat the oven to 350°F. Roast hazelnuts, almonds, garlic, and bread until lightly browned. Rub hazelnuts and almonds between a clean towel to remove skins.
- Preheat a grill for medium heat cooking. Grill peppers and tomatoes until charred all over, about 3 minutes. Set aside until cool enough to handle, then remove skins.
- Transfer the nuts, garlic, bread, peppers, and tomatoes to a food processor. Add oil, parsley, and vinegar and puree until well combined, but still coarse. Refrigerate in a covered container until using.
