How To Make Romesco Sauce
Servings: 1 cup | Prep Time: 60 seconds | Ingredients: 7
I live for this sauce. I still can’t believe it tastes so good and is so simple to throw together. I love it on top of charred, roasted vegetables, as dipping sauce for a crudité platter, or mixed with good quality mayo for a ridiculously delicious spread for your turkey or veggie sandwich. Serve hot or cold with vegetables, crispy potatoes, eggs... ANYTHING.
Romesco Sauce
Ingredients:
1 12-ounce jar roasted red peppers
1 cup raw almonds (you can toast them in a skillet for a couple of minutes but not necessary)
1/4 cup fresh flat leaf parsley (or cilantro to change it up)
1-2 tablespoons olive oil
2 cloves garlic
1 teaspoon salt (more to taste)
juice of half a lemon
Directions:
Pulse everything together in a Vitamix or a food processor until it’s texturally right for you (I like it right between chunky and smooth – I leave a little texture with the almonds. This stores beautifully in a mason jar in the fridge for up to a week.