Spanish Romesco Sauce Recipe
Quick and easy Romesco Sauce is fabulous served as a dip, a sandwich spread or flavor packed topping. A spanish tapas staple that's ready in minutes.
Servings: 12
Cost: $8
Equipment
- food processor
Ingredients
- 1 large roasted red bell pepper from a jar or freshly roasted
- 3 garlic cloves peeled
- 1/2 cup raw almonds
- 1/4 cup tomato paste
- 2 tablespoons chopped flat-leaf parsley
- 1 lime zested and juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
- Add the bell pepper, garlic, almonds, tomato paste, parsley, lime zest, lime juice, smoked paprka and cayenne to the bowl of a food processor or blender.
- Pulse the ingredients until finely chopped and then run the food processor on low.
- Stream in the olive oil and puree until smooth.
- Season the sauce with salt and pepper, to taste.
- Serve immediately or store in an airtight container for up to 10 days.
Notes
To store: Transfer to an airtight container and store in the refrigerator for up to 10 days.
You can freeze romesco sauce for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 123kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg