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 (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
Est. added sugars 1g
How to Make It
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.
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.
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