Romesco is a thick nut and pepper sauce, coming from Northern Spain. In my mind, it belongs in the pesto family, but ... it really doesn't. There's no cheese, it's not Italian and ... it's just not pesto. Those little factoids don't seem to stop me from holding it in my mind with other pesto's and even the occasional tapenade!
Romesco is a really simple sauce to make, provided you've got the stuff lying around. I won't lie to you. It's VERY common for me to toast a bunch of slivered almonds and leave them in a jar. I go through them quickly, so they never really have time to go bad. I also tend to use roasted peppers from a jar that lives in my fridge. Yes, I bought them from a store. Don't tell anyone.
From there, it's really a matter of blending those two ingredients with a few other things. Then ... ROMESCO!
This sauce is excellent with almost everything except dessert. It's stupendous with fish. This sauce is a amazing with some simple grilled vegetables. It's perfectly matched with a meaty pork chop. Try a full dollop on a freshly grilled shrimp, then hold on to your chair. The list could go on!!
Makes about 8 two-tablespoon portions.
Prep Time10 mins
Total Time10 mins
Servings: 8 Servings
- 2 small roasted red bell peppers peeled and seeded
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp crushed red chili flakes
- 4 each garlic cloves minced
- 2 tbsp extra virgin olive oil
- 1/4 cup blanched and slivered almonds toasted
- 2 tbsp red wine vinegar
- salt and fresh cracked pepper to taste
Dry the roasted peppers with a paper towel. Press out any extra moisture.
Add the ingredients to a food processor and puree until the desired consistency. Some like smooth, while others like rustic!
Season to taste. Serve!
Serving: 8g | Calories: 69.485kcal | Carbohydrates: 3.58875g | Protein: 1.50875g | Fat: 5.73625g | Fiber: 1.26375g