1cuproasted yellow pepper with ¼ cup of the juices
¼cupsmoked olive oil
¼cupextra virgin olive oil
Instructions
Preheat oven to 400 degrees and quickly toast the nuts (just a few minutes). Cool for a few minutes.
Place nuts in food processor and pulse until well chopped.
Add garlic and Panko, pulse to mince.
Add the white pepper, turmeric, paprika, salt and lemon zest. Pulse a few times.
Add the lemon juice, tomatoes, peppers and pepper juice. Pulse until smooth, then add the oil and pulse until creamy.
The sauce can be served immediately, but is better the next day, as it benefits from being given some time for the flavors to meld.
Notes
*Some better grocers sell roasted yellow tomatoes, otherwise, toss small yellow tomatoes in oil oil with a bit of thyme and a pinch of Kosher salt and bake at 275 for 2 ½ to 3 hours.