This is such an easy sauce that we love as a lighter alternative to pesto. It only takes seconds to make and is so handy for throwing onto pasta, spooned over roast meat and even to juzz up bangers and mash. Fab as a dip for crudites and crisps alongside houmous and all the rest plus the B and E vitamins in the almonds will make you look and feel rather lovely.
2 Red peppers, deseeded and cut into rough chunks
2 tbsp Whole almonds
1 tbsp Tomato puree
1 tbsp Olive or rapeseed oil
1 tbsp Cider vinegar
A good pinch of salt and a few grinds of fresh pepper
Blitz in a blender until not quite smooth.