Simple Recipes for Every Day
Romesco Sauce
- Serves: 10
- Prep Time: 5 min
Ingredients
- 1 (14-ounce) can fire-roasted tomatoes, drained
- 1 (12-ounce) jar roasted red peppers, drained
- ¾ cup blanched almonds
- ¼ cup pine nuts (see Note)
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, smashed
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
Ingredients
- 1 (14-ounce) can fire-roasted tomatoes, drained
- 1 (12-ounce) jar roasted red peppers, drained
- ¾ cup blanched almonds
- ¼ cup pine nuts (see Note)
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, smashed
- 2 tablespoons sherry vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
Method
In a blender or food processor, combine the tomatoes, red peppers, almonds, pine nuts, parsley, oil, garlic, vinegar, paprika, and salt. Blend until your desired consistency is reached, about 1 minute. Store refrigerated in an airtight container for up to 2 weeks.
Note: If you don’t have pine nuts handy, you can use hazelnuts or more almonds.