Romesco Sauce

I had recently purchased a bag of red, orange, and yellow bell peppers and before I had the chance to use them they started shriveling up on me so I knew I needed to use them quickly.  I decided to adapt this romesco sauce and I served it over chicken and steamed baby artichokes, boy was it delicious.  This recipe calls for pine nuts but I know you could use cashews or walnuts too. Last weekend my boyfriend and I attended our friends beautiful wedding in Silver Falls State Park in Oregon.  If you live in the Pacific Northwest and haven't visited this area it is a must see.  You find yourself driving for miles on end with farmland and fields surrounding you and then all of a sudden there is this massive beautiful forest in the middle of it all.  Another beautiful place to visit in the area is Opal Creek on the Santiam river, it is surrounded by ancient forest.  Summer is in full force and we have several more weddings, camping trips, and adventures ahead of us.  Enjoy!

Makes 3 cups

The Ingredients
3 cups chopped roasted red bell peppers     
3 tablespoons pine nuts, toasted     
1/2 large onion, diced     
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1/4 cup low-sodium vegetable broth
1/2 cup unsweetened almond milk    
1/4 cup chopped fresh flat-leaf parsley     
Ground black pepper, to taste     
If you want to develop the flavor a little more add honey little by little to taste

The Process
1.  In a blender, purée roasted red peppers and pine nuts. Set aside.

2.  Heat a large skillet over medium heat until hot. Add onion and crushed red pepper; cook about 5 minutes or until beginning to brown and stick to the skillet. Stir in garlic and broth; cook 1 minute or until liquid has evaporated.

3.  Stir in puréed red pepper mixture and almond milk, whisking until evenly combined (this is also where you would add the honey). 

4.  Simmer 3 to 4 minutes or until heated through, stirring frequently. Remove from heat and stir in parsley and black pepper.