Romesco Sauce Recipe
This romesco sauce is bold, flavorful, and endlessly versatile. Use it to liven up fish, meat, or grilled vegetables, or serve it as a tasty dip. It's made with mostly pantry ingredients, and it's ready in just 5 minutes!
Ingredients
- 1 cup whole raw almonds
- 14 ounces roasted red peppers
- 14 ounces fire-roasted tomatoes, drained
- ½ cup sun dried tomatoes, packed in oil
- ¼ cup Italian parsely
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 cloves garlic
- ⅓ cup olive oil
Instructions
- Add all of the ingredients to your blender (preferably) or food processor.1 cup whole raw almonds, 14 ounces roasted red peppers, 14 ounces fire-roasted tomatoes, ½ cup sun dried tomatoes, ¼ cup Italian parsely, 2 tablespoons red wine vinegar, 1 teaspoon smoked paprika, 1 teaspoon salt , ⅓ cup olive oil, 2 cloves garlic
- Blend until the sauce is smooth and creamy. Taste and add more salt if needed.
- Serve with pasta, meat, seafood, or as a dip.
Notes
Sauce consistency: I prefer romesco sauce to be thick, like a dip. But if you'd like it a little thinner, simply add a little cold water.
Serving: 1 = ¼ cup, Calories: 221kcal, Carbohydrates: 10g, Protein: 5g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.003g, Sodium: 1066mg, Potassium: 321mg, Fiber: 4g, Sugar: 2g, Vitamin A: 668IU, Vitamin C: 31mg, Calcium: 89mg, Iron: 2mg