Romesco Sauce
Servings: 1 cup
- 1 cup (200 grams) roasted bell peppers jarred or home-roasted
- ½ cup (60 grams) sun-dried tomatoes in oil drained
- 1 clove garlic
- ⅓ cup (50 grams) almonds
- ¼ cup (30 grams) hazelnuts or more almonds
- 3 tablespoons (45 grams) extra virgin olive oil
- 1 tablespoon (15 grams) red wine vinegar or white vinegar
- ½ teaspoon paprika smoked
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt or more to taste
- To a food processor, add all ingredients: 1 cup roasted bell peppers, ½ cup sun-dried tomatoes in oil (drained), 1 clove garlic (chopped), ⅓ cup almonds, ¼ cup hazelnuts, 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon paprika, ¼ teaspoon red pepper flakes, and ½ teaspoon salt.
- Blend for a minute or two until you have a creamy but slightly coarse sauce.
- If you like a thinner sauce, add more oil or cold water until you reach your desired consistency.Taste and adjust for salt, heat, and acidity before serving as a dip, sauce, or spread.
- Nico's serving tip: spread it on a plate, add air-fried zucchini in the center, and drizzle with tahini sauce, a pinch of smoked paprika, and toasted shaved almonds. Dig in with warm pita bread, and you are in for a treat.
Nutrition information is an estimate for 1 serving of Romesco sauce out of 8 servings.
STORAGE
Make ahead: Romesco is an excellent recipe to make ahead because it keeps well for days, and you can even freeze it. So go ahead and add it to your meal prep rotation.
Refrigerator: Transfer sauce into an airtight container like a mason jar and keep for up to 5 days in the fridge.
Freezer: Transfer it into a freezer-friendly container; it can be a jar or ice-cube-trays, and freeze for up to 3 months.
Defrost: Thawing depends on how you want to use it. To use as a dip or spread, thaw in the refrigerator for several hours or overnight. To use with pasta, melt the frozen romesco with pasta cooking water. Avoid freezing multiple times.
ALSO ON THIS PAGE
