Description
Transport yourself to coastal Spain with this Authentic Romesco Sauce! It’s made entirely from scratch with a few simple ingredients and just minutes of your time. Use it as a flavorful dip, sandwich spread, or delicious drizzle for your favorite roasted veggies!
Ingredients
- 1 jar (16 oz) roasted red peppers, drained
- 1 can (14 oz) fire-roasted tomatoes
- 1 cup blanched almonds
- ½ cup cubed bread
- ⅓ cup olive oil
- ¼ cup parsley
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon salt
Equipment
Instructions
- Blend until smooth. Add all ingredients to a high-speed blender and blend until the romesco sauce reaches your desired consistency.
- Salt to taste. Add more salt as necessary.
- Enjoy. Serve as desired or transfer to an airtight container and refrigerate until ready to use.
Notes
- Almonds: You can substitute ¼ cup-½ cup of the almonds for hazelnuts or pine nuts.We have not tested a nut-free version of this romesco sauce, but if you’d like to experiment, soaked, drained raw sunflower seeds may work as a good alternative. The flavor will be slightly different, but the raw sunflower seeds will add a similar creaminess and subtle nutty flavor.
- Serve warm or cold, depending on your preference.
- Storage: Leftover sauce will keep in an airtight container in the refrigerator for up to 1 week.
- Freezing: Romesco sauce freezes beautifully. Transfer to a freezer-safe container or an ice cube tray and freeze, tightly covered, for up to 3 months. If frozen, allow to thaw completely overnight in the refrigerator. Give it a good stir or re-blend until thick and creamy again, then enjoy!
- Prep Time: 5 minutes
- Method: Blender
- Cuisine: Spanish