Romesco Sauce Recipe | How to Make Romesco Sauce | Homemade Romesco Sauce Recipe

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor profile with health benefits.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often more accessible and has a milder taste.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat without the cost of specialty paprika.

Heat a sauté pan over medium to high heat.

Add 1 cup slivered almonds to the dry pan and continuously stir until lightly toasted and golden brown.

Transfer the toasted almonds to a plate or bowl and set aside.

In an 8 cup food processor, add 1 and 1/2 cups chopped fire roasted red peppers.

Add 1 can (14.5 ounces) of fire roasted tomatoes to the food processor.

Add the toasted almonds to the food processor.

Add the juice of half a lemon to the mixture.

Pour in 1 teaspoon of cherry vinegar (or substitute with red wine vinegar).

Add 2 cloves of garlic and 1 teaspoon of salt to the processor.

Add 1/4 cup chopped flat leaf parsley and leaves from sprigs of thyme to the mix.

Add 1/2 teaspoon of hot smoked paprika.

Pour in 1/4 cup of neutral oil.

Blend the mixture in the food processor until smooth to your liking.

Transfer the romesco sauce to a glass container and cover it.

Refrigerate for at least an hour or overnight to marry the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens