Description
Looking for a versatile sauce that's packed with bold flavors? Try this Romesco sauce! Whether you want to liven up fish, meat, or grilled vegetables, or simply serve it as a tasty dip, this sauce won't disappoint.
Ingredients
Scale
- 1/4 cup toasted hazelnuts or almonds, blanched
- 1 slice white sandwich bread, crusts removed, lightly toasted and cut into 1-inch pieces
- 1 cup roasted red peppers, peeled, seeded and chopped ( or jarred roasted red peppers, rinsed, patted dry and chopped)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- Juice of half a lemon
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Salt and pepper, to taste
Instructions
- Process hazelnuts and bread in food processor until nuts are finely ground, about 10-20 seconds. Add roasted peppers, olive oil, garlic, lemon juice, paprika, cayenne pepper, salt and pepper. Process until smooth and mixture has texture similar to mayonnaise, about 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper.
- Serve and enjoy!
Equipment
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Storage: Transfer it to an airtight container and refrigerate. It will keep well for 3-4 days in the fridge. If you want to extend its shelf life, you can freeze it for up to 3 months. Make sure to thaw it in the fridge overnight before using it again.
- Prep Time: 2 min
- Cook Time: 3 min
- Category: Sauces
- Cuisine: Spanish
Nutrition
- Serving Size: 100 g
- Calories: 133 kcal
- Sugar: 3.33 g
- Sodium: 283 mg
- Fat: 11.67 g
- Carbohydrates: 6.67 g
- Fiber: 3.3 g
- Protein: 3.33 g