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Roasted Almond Romesco

Photo: Jennifer Causey
Active time 12 mins
Total time 12 mins

Serves 4 (serving size: about 3 tbsp.)

If you’ve never made a romesco sauce, you’re in for a nutty treat. Here, toasted multigrain sandwich bread combines with dry-roasted almonds, jarred red bell peppers to bring a sensational sauce to your main dish. Ready in just 12 minutes, you’ll be rewarded with a smoky-garlicky-peppery sauce that can be served immediately or stored in the fridge for a couple of months. There are many ways to use up this savory sauce: Use as a dip, flavor frittatas or omelets, thin it with a little more sherry vinegar and water to use as a dressing, spread on toast, use as a sandwich spread, or smear it over pizza even.


  • 1 1/2 ounces multigrain sandwich bread, crust removed, toasted
  • 3 tablespoons unsalted dry-roasted almonds
  • 1 (7-oz.) jar roasted red bell peppers, drained and rinsed
  • 1 teaspoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon granulated sugar
  • 2 tablespoons water

Nutrition Information

  • calories 104
  • fat 7.1 g
  • satfat 0.7 g
  • monofat 4.6 g
  • polyfat 1.4 g
  • protein 3 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 235 mg
  • calcium 53 mg
  • sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  1. Tear bread into pieces; place in bowl of a food processor. Add almonds; process until coarse crumbs form. Add bell peppers and vinegar; process until almost smooth. Transfer to a bowl.

  2. Heat a small skillet over medium. Add oil and garlic; cook until garlic is fragrant but not browned, about 1 minute. Remove from heat; stir in paprika, salt, and sugar. Add oil mixture and water to bell pepper mixture in bowl; stir well to combine.