Romesco Sauce

I was recently watching "Masterchef - the Professionals", when one of the contestants made a Romesco Sauce. I've always wanted to do one so I decided to find out the correct way. There's a website called "Helen's Kitchen" and, as she is Spanish, I figured hers was probably more authentic than most others. She didn't offer ingredients but I took notes; they are as follows:

2 red bell peppers/paprikas
2 cloves (fairly large) of garlic, sliced down the middle
1/3 C whole almonds
3 Tbl olive oil (possibly less)
4 lg sundried tomato halves
Handful of fresh Parsley/Basil/Cilantro
1 tsp Pimentòn/smoked paprika
Pinch ancho chile powder (I used the Pimentòn with a pinch of smoked pepper, assuming pimentòn was just authentic paprika powder)
Salt
Pomegranate molasses (I actually had this in the house, probably from a Yotam Ottolenghi recipe!)
Note: the measurements are approximate as she cooks the way we do! Ample sauce for at least four people.

Method:

1. Slice the peppers down the sides to get four large slices. Lay them on a sheet of aluminium foil and grill/broil until they are charred completely black. Wrap them in the foil to stand and cool.
2. Warm olive oil in frying pan and add almonds and garlic 'til the almonds start to brown on one side, ±5 mins - keep your eye on them as they burn quite suddenly. Set aside to cool;
3. To the Magimix/food processor add the sundried tomatoes, the peppers, herbs, paprika powders, almonds, garlic and oil, 1 tsp pomegranate molasses.
4. When the peppers have cooled down, the skins should peel off easily. Helen prefers to roast and peel her own peppers. You can, of course, use an equivalent amount of store-bought roasted peppers. (A blender is a possibility but not preferred.)
5. Add these to the Magimix and process but not too finely. 
6. Taste and add salt accordingly.

Helen says you can serve this sauce to improve the taste of practically everything.
Jon was absolutely blown away with this sauce, so I thought I'd put it here for you, and for me as future reference!