Romesco sauce is a Spanish sauce that is mainly a nut and pepper mixture blended up. You can put this on potatoes and keep it vegan, or on pork chops, grilled chicken, seafood, and anything else you can think of. The great thing about this sauce is that you can actually make it up to one week ahead, which means it can be thrown onto anything in a jiff to make anything special. The sauce is really healthy and easy to bring together, so let’s get started.
Ingredients
The star of this sauce is 1 large roasted red pepper, but the supporting roles are held by smashed garlic, 1/2 cup of slivered almonds, 1/4 cup of tomato puree, a bunch of fresh parsley, 2 tablespoons of Sherry vinegar, 1-2 teaspoons of smoked paprika, 1/2 teaspoon of cayenne pepper, and 1/2 cup of olive oil.
Instructions
Start by roasting a red pepper, steaming it in a bowl for 20 minutes, and removing the skin and seeds.
Throw that into a food processor with all of the ingredients aside from salt, pepper, and the olive oil. Blend everything together so it starts to incorporate.
Then, turn the food processor on and slowly drizzle in the olive oil. Keep the motor running until it’s perfectly smooth.
Taste to season with salt, pepper, and more paprika if you need.
