Romesco Sauce
Romesco sauce is a robust Spanish blend of roasted red peppers and almonds, ideal for enhancing grilled meats, vegetables, and as a spread.
Servings: 8
Ingredients
- 12 ounces jar roasted red pepper, drained
- ¼ cup sundried tomatoes rinsed, drained, and cut into small pieces
- ½ cup chopped unsalted almonds
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons dry parsley you can use fresh or freeze-dry as well
- 1 teaspoon Paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add all of the ingredients to a blender.
- Blend until you have a smooth texture sauce. If you don’t have the texture you want you can add 1 to 2 teaspoons of oil and blend again.
- Refrigerate until ready to use.
- Serve and Enjoy!
Notes
- This sauce is excellent when you dip fresh vegetables, your favorite crackers or spread over a fresh piece of bread. You can also add them to your favorite sandwich, top a chicken breast, or serve with a fresh fish.
- Keep the romesco sauce in an airtight container for up to 1 week in the fridge.
- Have fun with the recipe:
Make it spicy: Add some red pepper flakes or chopped jalapenos.
Nutrition
Serving: 1 of 8 Romesco Sauce servings | Calories: 131kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 150mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.5mg
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