Romesco is a thick tomato-based sauce that originated on the coast of Spain, made to be eaten with fish. While it would be delicious that way, I prefer eating it with grilled veggies - lots and lots of veggies!
Commonly made with breadcrumbs for added texture, this version omits them, keeping the recipe gluten and grain-free, with the main texture coming from the almonds. You can use raw almonds, but we tested ours with dry marcona almonds, which are roasted and salted. The stars of the show are the roasted red peppers, which you can find at most grocery stores - just be sure that they don't have added sugar (some brands do contain sugar, and this completely changes the flavor).
Perfect for summer, this sauce is bright and beautiful, with a flavor that goes with everything - from veggies to meat to pasta, to dipping chips into it—we can't get enough. It would be the perfect addition on a charcuterie board, too!
Romesco over ripe slicing tomatoes. Dreamy delicious.
Romesco over roasted cauliflower and potatoes.
Yield: 2 cups
1 16-oz. jar of roasted red peppers, drained (I love the Jeff's Garden brand, available at most grocery stores)
1/2 c. salted dry marcona almonds (I love the Kirkland brand from Costco)
1/2 c. ripe tomatoes, chopped
2 garlic cloves
1/4 c. loosely packed Italian parsley
1 Tbs. sherry vinegar
1 tsp. paprika
1/2 tsp. cayenne pepper
1/4 c. extra virgin olive oil
Salt to taste (approximately 1/2-1 tsp)
Pepper to taste (about 3 twists of the mill)
Add all ingredients to a food processor and pulse until well-blended, but not completely smooth (you want it to be thick and slightly chunky!). Transfer to a jar, and it will keep in your fridge for 4-5 days. Serve over roasted veggies, fish, or use as a summer dip. Enjoy!