Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
In food processor, pulse together, half the almonds and garlic until coarsely ground. Add roasted red peppers, tomato paste, olive oil, vinegar, smoked paprika, salt and pepper; pulse until smooth. Stir in 1 tbsp parsley.
Transfer the romesco sauce to serving bowl and garnish with remaining parsley. Serve on a board or platter with crackers, manchego, olives, artichokes, apricots, cherry tomatoes, grapes, remaining almonds and honey.
Tip: Add slices of plant-based salami or sausage to charcuterie board if desired.
Substitute sherry vinegar with red wine vinegar if desired.