Romesco Sauce

Serve this versatile, tasty summer sauce with roasted zucchini or eggplant, chicken, eggs, fish or steak. The recipe below calls for spiralized zucchini.
2 red bell peppers, chopped (about 2 cups)
1/2 cup extra virgin olive oil
1 garden ripe tomato, chopped (about 1 cup)
6 Tbsp. almonds, hazelnuts or hemp seeds
1 Tbsp. apple cider vinegar
1 clove garlic, minced
2 cups spiralized zucchini
Chopped parsley and hemp seeds, to garnish
Preheat your oven to 350 ºF.
Rub oil all over the peppers and tomato and place in the oven on a sheet pan or oven-proof dish to cook for 15-20  minutes.
Remove the tomato and set it aside. Allow the pepper to cool and then run it under water, peeling off and discarding the skin.
Open the pepper and remove the seeds.
Place the pepper, tomato, and all other ingredients in a blender or food processor and blitz until the nuts are small and a sauce forms. The sauce should be a little bit chunky.
Spoon some of the romesco sauce over your zucchini “pasta,” fish, eggs, veggies or steak,
garnishing with chopped parsley and hemp hearts.

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