Romesco Sauce

• 1 cup slivered almonds (4 oz.)
• 4 ounces Italian or sweet French bread
• 1 cup lightly packed fresh basil leaves, rinsed and drained
• 1 jar (7 1/4 oz.) or 1 cup peeled roasted red peppers
• 2 tablespoons tomato paste
• 2 tablespoons fresh lemon juice
• About 2 tablespoons sherry vinegar or red wine vinegar
• 2 tablespoons brandy (optional)
• 2 tablespoons Spanish or other paprika (see notes)
• 1 tablespoon minced garlic
• About 1/2 teaspoon kosher salt
• About 1/3 cup clam juice
• 2/3 cup extra-virgin olive oil
• About 1/2 teaspoon cayenne (if using sweet paprika; see notes)

1. Spread almonds in a 10- by 15-inch baking pan. Bake in a 350u0b0 regular or convection oven, shaking pan occasionally, until golden, 8 to 10 minutes.
2. Trim crusts from bread; reserve for another use or discard. Cut bread into 1-inch chunks; you should have about 3 cups.
3. In a food processor, whirl nuts until finely chopped. Add bread, basil, red peppers, tomato paste, lemon juice, 2 tablespoons vinegar, brandy (if desired), paprika, garlic, and 1/2 teaspoon salt; whirl until peppers are pureed.
4. With motor running, gradually add 1/3 cup clam juice and whirl until incorporated, then gradually add olive oil; process until smooth. Taste, and add cayenne and more salt and vinegar if desired. If thicker than desired, whirl in a little more clam juice. Scrape into a bowl. Let stand about 20 minutes for flavors to blend before serving.
5. Nutritional analysis per tablespoon.

almonds, italian, basil, red peppers, tomato paste, lemon juice, sherry vinegar, brandy, spanish, garlic, kosher salt, clam juice, extravirgin olive oil, cayenne

Taken from www.myrecipes.com/recipe/romesco-sauce-4 (may not work)