Romesco Sauce



Romesco Sauce
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Rating: 0
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Rate this recipe!
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Servings
2 ½ cups
Servings
2 ½ cups
Romesco Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 ½ cups
Servings
2 ½ cups
Ingredients
  • 1 large red bell pepper, roasted
  • 1 cup roasted tomato sauce
  • 1 garlic clove, chopped
  • 3 Tbsp. olive oil
  • ¼ cup roasted almonds
  • ¼ cup toasted pecans
  • 2 Tbsps. white wine vinegar
  • 1 Tbsps. sweet paprika
  • Dash cayenne
  • 1 Tbsp. lemon juice
  • 2 Tbsps. chopped fresh parsley
  • Sea salt and fresh pepper to taste
Servings: cups
Units:
Instructions
  1. Assemble ingredients and tools. Peel and chop the garlic. Toast the nuts on a sheet pan in a 350 F-degree oven until nicely browned, about 5 minutes.
  2. Add all ingredients to the bowl of your food processor. Pulse until well combined and makes a sauce as smooth as you wish. We like our sauce a bit chunky.
Recipe Notes

This versatile sauce can be served in many ways. It works well over fish and a dip for toasted bread or crackers or as an alternative dip mixed with chopped, cooked clams.

Nutritional analysis per ¼ cup of sauce: 95 calories, 1.6 grams protein, 4.4 grams carbohydrates, 8 grams fat, 75 mg. sodium, 1.6 grams fiber.

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