Description
This rustic-style romesco sauce is made with wholesome ingredients like roasted red peppers, parsley, almonds, olive oil, and smoked paprika that come together in a food processor to create an incredibly vibrant condiment that is as versatile as it is delicious! It can be served with everything from roasted veggies to pasta to grilled meats. It’s also an amazing dip for fresh veggies or crackers, and 100% make-ahead friendly!
Original recipe inspiration from Bon Appetit Mag.
Ingredients
Scale
- 1 cup roasted red peppers (220 grams, or about 3 roasted red bell peppers, depending on their size)
- 3/4 cup roasted almonds
- 1/4 cup packed parsley leaves
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar
- 2 garlic cloves, smashed or cut into quarters
- 1 teaspoon smoked paprika
- Generous pinch of cayenne (optional)
- 1/2 – 1 teaspoon kosher salt, or to taste (if using salted almonds, you’ll need less)
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Add all ingredients to a food processor or blender container and process until mostly smooth, stopping to scrape down the sides as needed.
- Taste and add more salt if desired.
- Serve immediately or store in the refrigerator until ready to use, and enjoy!
Notes
This sauce should keep in the refrigerator for a week, and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Category: Sauce
- Method: Food processor
- Cuisine: Spanish