Easy Romesco Sauce
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.
Servings: 4
Equipment
Ingredients
- 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!
Notes
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.
Nutrition
Serving: 100g | Calories: 133kcal | Carbohydrates: 6.67g | Protein: 3.33g | Fat: 11.67g | Sodium: 283mg | Fiber: 3.3g | Sugar: 3.33g