Romesco Sauce
Servings: 16
Calories: 112kcal
Ingredients
- 1/2 cup almonds toasted
- 1 jar roasted red bell peppers drained
- 1/2 cup tomato puree
- 2 garlic cloves plus more for garnish
- 1 tablespoon smoked paprika
- 1/3 cup sherry wine vinegar
- 2/3 cup extra-virgin olive oil plus more for garnish
- Coarse kosher salt and freshly ground black pepper
Notes
In the bowl of a food processor fitted with the blade attachment, grind the almonds until smooth. Add roasted peppers, tomato puree, garlic, and smoked paprika. Blend until it becomes a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the olive oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper. Store in a sealable container in the refrigerator for up to 5 days.
Nutrition
Calories: 112kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Sodium: 42mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg