Ingredients
1 cup almonds, skins removed
1 cup hazelnuts, skins removed
1 slice white bread
5 to 6 garlic cloves, peeled
1 large red bell pepper, halved and seeded
2 plum tomatoes, halved
1 tablespoon sherry vinegar
2 tablespoons flat-leaf parsley, chopped
1/2 teaspoon smoked Spanish paprika
1/4 cup extra virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper
Preparation
Preheat the oven to 350°F.
Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet.
Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
Place the peppers and tomatoes cut-side down onto an oiled baking sheet.
Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes.
Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle.
Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste.
Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.