I made this versatile Romesco sauce from the new Two Peas & Their Pod cookbook by Maria Lichty. I served the Romesco sauce over pasta, but it would be a great dipping sauce. Traditionally, it is served with seafood, but it would be delicious with chicken and even grilled veggies.
Romesco Sauce
Ingredients:
Directions:
In a food processor or blender, combine the almonds, red peppers, bread, parsley, garlic, tomato paste, vinegar, paprika, salt, and red pepper flakes. Blend until smooth, about 1 minute. With the machine running, slowly stream in the olive oil until the sauce is smooth. You may need to stop and scrape down the sides of the bowl with a spatula and blend again. Taste and season with additional salt, if necessary.
I served the Romesco sauce over Tinkyada brown rice pasta (spaghetti). It is so delicious! I hope you will try it soon!
Romesco Sauce
Ingredients:
- 1/2 cup whole unsalted almonds
- 1 (12-ounce) jar roasted red peppers, drained
- 1 slice whole-wheat bread, or your favorite bread (I used 1 slice of Simple Mills Artisan Bread. It is yeast-free.)
- 1/4 cup fresh parsley leaves
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar (You could leave this off to stay yeast-free.)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup extra-virgin olive oil
Directions:
In a food processor or blender, combine the almonds, red peppers, bread, parsley, garlic, tomato paste, vinegar, paprika, salt, and red pepper flakes. Blend until smooth, about 1 minute. With the machine running, slowly stream in the olive oil until the sauce is smooth. You may need to stop and scrape down the sides of the bowl with a spatula and blend again. Taste and season with additional salt, if necessary.
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| Tinkyada brown rice pasta with Romesco sauce |
I served the Romesco sauce over Tinkyada brown rice pasta (spaghetti). It is so delicious! I hope you will try it soon!
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