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.

 
 
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