Romesco Sauce

Recipe: Romesco Sauce

Makes : about 1 1/3 cups romesco sauce | Basics Dairy Free , Vegan , Vegetarian
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Avoid romesco sauce on restaurant menus; it almost undoubtedly contains bread. This version uses almonds as a thickener, but you could also include toasted hazelnuts. The sauce tastes great with SO many things, including grilled lamb, steak, pork, chicken, tuna, scallops, or shrimp. Or try it slathered on corn-on-the-cob, tossed with grilled scallions or leeks, or lightly napping roasted broccoli or green beans. You may want to make a double batch!

Ingredients

  • 1/2 cup slivered blanched almonds, toasted*
  • 2 cloves garlic
  • 1/4 teaspoon Spanish smoked paprika (pimenton de la Vera)
  • 1/4 teaspoon cayenne pepper, or more for a spicier sauce
  • 1 cup roasted red bell pepper slices (from a 12-ounce jar), patted dry
  • 1 plum tomato, seeded and coarsely chopped
  • 2 teaspoons red wine vinegar
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • In a food processor, combine the almonds, garlic, smoked paprika, and cayenne; pulse until coarsely chopped, about 15 to 20 times. Add the bell peppers, tomato, and vinegar. While the machine is running, add the olive oil in a thin stream through the feed tube and process to a coarse puree. Season the sauce with the salt and black pepper. Taste and adjust seasoning. Romesco will keep, tightly covered, in the refrigerator for up to 4 days.
  • *Note: To toast nuts, spread them on a baking sheet and bake in a 350° oven for 5 to 8 minutes or until they start to brown. Or put the nuts in a dry frying pan and toast over low heat, stirring frequently. Keep an eye on them (using either method) so the nuts don't burn.

2 Comments

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  1. Looks and sounds yummy! I’m allergic to tomatoes, but adding perhaps a carrot could make a nice substitution. I appreciate you sharing this!

  2. Shana says:

    This was a great recipe, although I found the garlic to be a bit too strong after preparation. I also substituted a couple of tablespoons of tomato paste for the plum tomato as I didn’t have one. I ended up cooking the finished sauce for a minute or so in a saucepan to cool down the bite of the garlic, and the finished sauce was excellent, closely mimicking the romesco at my favorite tapas restaurant. Thank you for your help!

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