Romesco sauce is essentially a Catalan/Spanish-style pesto featuring red bell peppers rather than basil. It is garlicky, rich, sweet, and super yummy! You’ll love it as a spread in your sandwiches, or a dip for your next dinner party.
What nuts should I use for romesco sauce?
-toasted almonds
-toasted pine nuts
Pine nuts are often very expensive, so definitely feel free to substitute for roasted almonds.
Can I use raw nuts?
Ideally you should use roasted/toasted nuts for most pestos or any type of cooking. Toasting the nuts brings out their delicious rich flavor. There is a place for raw nuts (e.g., blended raw cashews for vegan cheesecake), but pestos and romesco sauce need that rich nutty flavor that can only be brought out by toasting your nuts.
How do I toast nuts?
My favorite way to toast nuts is to throw them onto a sheet pan in a 300 degree F oven and let them roast anywhere between 10-15 minutes. Any hotter and you have a high chance of your nuts burning. You’ll know your nuts are done with you smell that nutty aroma and the nuts are golden brown
What do I serve with romesco sauce?
- roasted cauliflower and other roasted veggies
- burger
- pita chips
- pasta
- toast
- sandwiches/wraps
Romesco sauce
Equipment
- 1 food processor
Ingredients
- 4 cloves garlic
- 1 piece jarred roasted bell pepper
- 1/4 cup sun dried tomatoes
- 1/4 cup toasted almonds
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1 pinch cayenne pepper
- 1/4 tsp lemon juice
- 1/4 tsp red pepper flake
Instructions
- Roast garlic at 350 degrees F for 15 minutes
- Add roasted garlic to roasted bell pepper, sun dried tomatoes, toasted almonds, olive oil, salt, smoked paprika, cayenne pepper, lemon juice, and red pepper flake.
- Using a food processor, blend until the sauce is smooth like the texture of pesto. Scrape down the sides for even blending.
- Season with salt and pepper to taste.
