1/4teaspooncrushed red pepper flakes(use more for more spice)
1/4cupextra-virgin olive oil(54 grams)
1/4cupfresh parsley(14 grams)
3/4teaspoonfine sea salt(6 grams)
1/4 cupwater(or 1 fresh Roma tomato)
In a high-speed blender, combine all of the ingredients. Blend until smooth, stopping to scrape down the sides, as needed.
Taste and adjust any seasoning, as needed. You can add up to 1/4 teaspoon more salt, for extra flavor, or more red pepper flakes, if you want a spicier flavor. You can also add more water, just a tablespoon at a time, until the consistency is as runny as you like. Transfer to an airtight jar and store in the fridge until you're ready to use it. You can store this sauce for up to a week in the fridge.
Nutrition information is for roughly 2 tablespoons of sauce. This is automatically calculated and is just an estimate, not a guarantee.For a nut-free sauce, replace the almonds with cooked chickpeas instead.If you don't want to buy jarred roasted red peppers, here's how to roast red peppers easily at home.