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Romesco Sauce Recipe (+ How to Use It!)
Course:
Condiment
Cuisine:
Spanish
Keyword:
romesco, romesco sauce
Prep Time:
5
minutes
minutes
Cook Time:
0
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
8
people
Calories:
138
kcal
Author:
Platings and Pairings
Romesco Sauce is packed with flavor and easy to make with simple ingredients & your blender or food processor. This roasted red pepper based Spanish sauce is delicious with chicken, pork, seafood and roasted vegetables.
Print Recipe
Equipment
Food processor
Blender
Ingredients
1
16-ounce jar
roasted red peppers
drained
2
thick slices
baguette or country-style bread, lightly toasted
about 2 ounces
3
Roma tomatoes
about 3/4 pound, quartered
1/2
cup
almonds
raw or roasted
2
Tablespoons
chopped flat-leaf parsley
2
Tablespoons
Sherry vinegar
or red wine vinegar
1
teaspoon
smoked paprika
1/2
teaspoon
cayenne pepper
1 1/2
teaspoons
salt
3
cloves
garlic
smashed
¼
cup
extra virgin olive oil
as needed
Salt and pepper
to taste
Instructions
Pulse first 8 ingredients in a food processor or blender until finely chopped.
With motor running, stream in olive oil; process until smooth.
Season with additional salt and pepper, to taste.
Notes
Romesco keeps for 1 week in the refrigerator, or in the freezer for 3 months.
Nutrition
Calories:
138
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Sodium:
477
mg
|
Potassium:
147
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
453
IU
|
Vitamin C:
5
mg
|
Calcium:
39
mg
|
Iron:
1
mg