Sunflower Romesco Sauce

Yield: 1 1/2 cups

1/2 cup sunflower seeds

2 roasted red peppers (homemade or from a jar)

2 cloves garlic, chopped

1 tsp smoked paprika

1/2 tsp aleppo pepper, or pinch of cayenne

2 tbsp sherry vinegar (or apple cider vinegar)

1 tbsp tomato paste

small handful flat parsley leaves

salt and pepper

1/2 cup olive oil

1. In the bowl of a food processor or blender, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down.

2. With the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning.

3. Transfer sauce to a sealable jar, and store in the fridge for 5 to 7 days.

http://thefirstmess.com/2017/07/12/vegan-stuffed-eggplant-sunflower-romesco-recipe/