Romesco Sauce
Total Time
5 minutes
Prep Time
5 mins
Rating
5 out of 5 stars
(22)
Ingredients
6-8 servings
- 2 roasted red bell peppers, skin and seeds removed
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1/3 cup mix of almonds and peeled hazelnuts
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar or red wine vinegar
- 1/4 cup cooked chickpeas, drained and rinsed
- 2 garlic cloves
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- Freshly ground black pepper
How would you rate this recipe?
Preparation
Step 1
In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
Step 2
Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.
Step 3
Save recipe for the next time?
Chef's notes
You can use homemade roasted red peppers or 2 whole peppers from a jar.
For a more traditional version, use a 1-inch thick slice of crusty bread (torn) instead of the chickpeas.
