Romesco Sauce
A traditional Spanish mixture of almonds, red peppers, balsamic vinegar, garlic, extra virgin olive oil and spices. Use on grilled or roasted vegetables, baked fish, or as a dip for bread or veggies.
Ingredients
- 1/3 cup sliced blanched almonds
- 6 ounces roasted red peppers drained and chopped
- 2/3 cup extra virgin olive oil
- 4 Tbsp tomato paste
- 3 Tbsp balsamic vinegar
- 1/3 cup panko bread crumbs
- 1 ea garlic clove peeled and minced
- 1 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat oven to 325 F. On sheet pan, spread almonds in thin layer. Bake, stirring once, until lightly toasted and aromatic, 12 to 15 minutes. Cool.
- In blender, combine all ingredients except oil. Process until smooth, 1 to 2 minutes.
- With blender running, slowly add oil in a thin, steady stream until well blended, 1 to 2 minutes.
- Cover. Keep chilled for service or use as directed in recipe.
Nutrition
Calories: 120kcalCarbohydrates: 3gFat: 11gSaturated Fat: 1.5gSodium: 80mgSugar: 1g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.