Easy Romesco Sauce Recipe

Romesco sauce can accompany fish, seafood, meat and vegetable dishes. I also love to make a batch of it and stir it through cooked and drained pasta for a super speedy (and delicious) midweek dinner). It makes a delicious dip when you are next entertaining too. It really is a saucy gift.

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Course: Lunch, Dinner, canape

Cuisine: Spanish

Diet: Gluten Free

Prep Time: 5

Cook Time: 1

Servings:

Calories: 297kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

1 food processor or blender

Ingredients

1 jar 330g jar of whole roasted red peppers drained and roughly chopped
100 g blanched almonds toasted
2 garlic cloves peeled
¼ cup flat leaf parsley washed, dried, and coarsely chopped
60 ml extra virgin olive oil
A subtle pinch of chili flakes or a delicate pinch of cayenne or a delicate pinch of cayenne
1 teaspoon sweet smoked paprika
1 lemon freshly juiced or 60 ml of Sherry vinegar
Sea salt
Freshly cracked black pepper

Instructions

Toast the almonds in a dry frying pan.
It really couldn’t be easier to make this romesco, place all of the ingredients (including the toasted almonds) in a blender or a food processor and glitz together.
Taste and adjust seasoning, if required.
I like the consistency of my romesco to be a little chunky, similar to the texture and consistency of pesto.

Notes

Whole roasted capsicums can be found in all supermarkets. They are usually sold in jars near olives and gherkins, etc.

Nutrition