Paul's Rocking Romesco Dip
Courtesy of Paul Damoth
Chop the almonds and pinenuts into fine dust in a food processor. Add roasted peppers, vinegar, and garlic. Process until consistency is a coarse puree.
With the processor running, add the olive oil gradually and blend until puree thickens slightly.
Season to tase with salt and pepper and transfer to a small serving bowl.
Dip can be made 1 day ahead - just cover and refrigerate, then bring to room temperature before serving.
Serve with breadsticks, crackers, or veggies of your choice.