This sauce originates in Spain and is a little like a pesto. The authentic recipe combines almonds and roasted red peppers but I used tomatoes as they are so delicious and plentiful at the moment. Like with pestos, you can use other nuts like pinenuts or walnuts or even seeds. You can use this for just about anything. It is great as a pasta sauce, as a chutney inside wraps with tofu, as a dip or a sauce with roast potatoes.
Preparation time 10 minutes
Cooking time 10 minutes
Makes a small bowlful
15 cherry tomatoes roasted in the oven for 10 minutes
2 handfuls of toasted,whole almonds
A clove of garlic roasted with the tomatoes
A tablespoon of olive oil
Half a red chilli
A tablespoon of balsamic vinegar
Salt and pepper to taste
Put all of the ingredients into a food processor and blity to a smooth paste. This may take a while to get the right consistency. Season to taste.