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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
3/4 cup chopped pecans |
6 garlic cloves |
1 ancho chile, seeded and coarsely chopped |
1 (12-ounce) jar roasted red bell peppers, drained |
2 tablespoons red wine vinegar |
2 tablespoons fresh flat-leaf parsley |
1/2 teaspoon salt |
1/4 cup olive oil |
Directions:
1. Process first 3 ingredients in a food processor 30 seconds or until finely chopped. Add peppers and next 3 ingredients. With processor running, slowly pour oil through food chute in a thin stream. Pour into a bowl; cover and chill up to 3 days. Serve at room temperature.
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