4 Serves
10 Mins
Place the hazelnuts, almonds, Parmesan cheese, and garlic cloves into the food processor.
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MexicanVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
510 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
1698 mg / 4,700 mgSodium
845 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
9 g / 28 gSugar
16 g / 50 gSaturated Fat
2 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Pulse the mixture until the nuts and cheese are finely ground.
Add the roasted red peppers, sun-dried tomatoes, white vinegar, salt, and red chili pepper to the processor bowl.
Process the ingredients until the sauce reaches a smooth, uniform consistency.
10
g19
g17
g
Indian
American