Instructions

1. Preheat the oven to 350°F.
2. On a rimmed baking sheet, spread out the almonds and hazelnuts in an even layer. Toast until lightly browned and aromatic, 10-12 minutes. Remove from oven and let cool.
3. Increase the oven temperature to 450°F.
4. Place the bell peppers and tomatoes on a rimmed baking sheet and roast, turning occasionally, until charred on all sides and starting to soften. Alternatively, you can use a grill or a grill pan. Transfer the vegetables to a bowl, cover with a kitchen towel, and allow them to steam. When cool enough to handle, slip off the skins with a towel and remove the seeds.
5. In a food processor, combine the cooled almonds and hazelnuts, roasted vegetables, parsley, garlic confit, and olive oil. Process to make a coarse sauce with some chunks remaining. Add the vinegar and season with salt and pepper.