Gluten-free

Romesco Sauce

Recipe Snapshot

Servings

4

Total Time

5 min

Course

sauce

Ingredients

Place ⅔ cup roasted red peppers, ¼ cup almonds, 2 Tbsp tomato paste, 1 chopped garlic clove, 2 tsp sherry vinegar, and ½ tsp smoked paprika in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped, almost paste-like.

Pulse the ingredients

1

With the motor on, stream in ¼-½ cup extra virgin olive oil (depending on how thin or thick you want the sauce), until a smooth sauce forms. Season lightly with Kosher salt and freshly ground black pepper, then taste and adjust seasoning according to your taste.

Stream in olive oil

2

The sauce can be enjoyed immediately, but if prepping in advance, it's great to let it sit out at room temperature for an hour to let the flavors meld.

Optional

3

Meet Author

Ari

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