romesco sauce

Course Dips & Sauces, Sauces & Gravy

Cuisine Spanish

Prep Time 5

Cook Time 2

Total Time 7

Servings cups sauce ( about 4 servings )

Ingredients

1 jar 12oz roasted red peppers drained
4 small plum tomatoes
1 cup almonds raw
1/4 cup parsley flat leaf, fresh
1/4 cup olive oil
1 tsp salt more to taste
2 cloves garlic minced
juice of half a lemon

Instructions

Pulse everything together in a blender until it’s texturally right for you (I like it right between chunky and smooth – I leave a little texture with the almonds, but it’s mostly a smooth emulsion).
Serve hot or cold with grilled chicken and vegetables, crispy potatoes, eggs… the possibilities are endless.

Notes

romesco sauce

You can use sliced almonds but since you’ll be able to pack more into a cup, use about 3/4 cup vs. the whole almonds where you would use a full cup. This is a very forgiving recipe. Add or subtract as you like, but the almonds do help thicken the whole thing so don’t omit those!

If you have a nut allergy, try sunflower seeds or pumpkin seeds instead.