Easy Romesco Sauce Recipe
300kcal
Ingredients
- 4 jarred roasted red peppers
- ½ cup almonds
- ½ cup sun-dried tomatoes in oil
- 2 large garlic cloves peeled
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 50 ml olive oil
- Flaky sea salt to taste
Method
- Add the roasted red peppers, almonds, sun-dried tomatoes, garlic cloves, red wine vinegar, paprika, red pepper flakes, and a pinch of salt to your blender or food processor.4 jarred roasted red peppers, ½ cup almonds, ½ cup sun-dried tomatoes in oil, 2 large garlic cloves, 1 tablespoon red wine vinegar, 1 tsp paprika, 0.5 tsp red pepper flakes, Flaky sea salt
- Blend until you have a smooth sauce that still has a bit of texture to it - you don’t want your sauce to be completely smooth here.
- Stir in the olive oil slowly until you have a velvety dip.50 ml olive oil
- Taste and season accordingly - you might want to add a little more sea salt or a dash more red wine vinegar.
Nutrition
Serving1gCalories300kcalCarbohydrates15gProtein6gFat26gSaturated Fat3gPolyunsaturated Fat22gSodium271mgFiber4gSugar6g
Notes
Romesco sauce keeps well in an airtight jar or container in the fridge for up to 5-7 days. You can also freeze it in small portions for up to 3 months: just thaw and stir before using! Perfect for meal prep.