Romesco Sauce
A rich and flavorful sauce that can make any ordinary meal over-the-top amazing.
Ingredients
- 12 ounces roasted red peppers drained and patted dry [about 8 ounces drained, 1 rounded cup or 2 whole bell peppers, roasted]*
- 1/3 cup oil-packed sun-dried tomatoes drained and patted dry; pack when measuring [55 g]
- 1/2 cup whole raw almonds [75 grams]
- 1/4 cup flat-leaf Italian parsley chopped [6 grams]
- 4 cloves garlic, peeled
- 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup extra virgin olive oil
Optional toppings
- Chopped almonds
- Chopped parsley
- Olive oil
Equipment
- High-powered blender or food processor
Instructions
Prepare the ingredients
- Prepare the ingredients by draining the roasted bell peppers and sundried tomatoes and patting them dry, chopping the parsley (just needs to be chopped well enough to measure), and peeling the garlic cloves.
Blend & serve
- Add all ingredients to the blender or food processor and puree for about 1 minute or until there are no large chunks and everything is an even color. Because of the almonds, there will be some texture even when fully pureed but no large chunks should remain.
- Serve immediately on top of an entree or transfer to a bowl, swirl with a spoon creating grooves to hold a drizzle of olive oil, top with chopped parsley and crushed almonds, and serve as a dip for bread or veggies.
Notes
Storage tips
Store leftovers in an airtight container in the fridge for up to 1 week. Give it a quick stir before serving because some separation might occur.Nutrition Facts
Serving: 2tablespoons, Calories: 193kcal, Carbohydrates: 6g, Protein: 3g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.001g, Sodium: 742mg, Potassium: 225mg, Fiber: 2g, Sugar: 0.5g, Vitamin A: 587IU, Vitamin C: 28mg, Calcium: 50mg, Iron: 1mg