Name: Romesco Sauce
Prep time: 5 min
Total time: 5 min
Yield: 7
Ingredients: 2 roasted red peppers; 1/4 cup olive oil; 1/4 cup water; 1/3 cup almonds and peeled hazelnuts; 2 tablespoons tomato paste; 2 tablespoons sherry or red wine vinegar; 1/4 cup cooked chickpeas; 2 garlic cloves; 1 teaspoon smoked paprika; 1/2 teaspoon sea salt; black pepper

01

Overview

Prep5 min

Cook0 min

Total5 min

Servings7

DifficultyEasy

02

Ingredients

2 roasted red peppers1/4 cup olive oil1/4 cup water1/3 cup almonds and peeled hazelnuts2 tablespoons tomato paste2 tablespoons sherry or red wine vinegar1/4 cup cooked chickpeas2 garlic cloves1 teaspoon smoked paprika1/2 teaspoon sea salt black pepper

03

Equipment

Blender or food processor

04

Method

01

Blend

Blend all ingredients until smooth, adding a splash more water if it needs help moving.

02

Adjust

Taste and adjust the vinegar, salt, or pepper.

03

Serve

Serve with bread or grilled vegetables, or keep it in the fridge for the week.

✦

Tips

NoteLeave it slightly textured for a more rustic sauce.

NoteToast the nuts first \u2014 it deepens everything.

NoteRefrigerate up to 5 days.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate up to 5 days.

?

Frequently asked

Why chickpeas in a sauce?+

They add body and a little protein so the sauce emulsifies without needing bread as a thickener.

Can I use jarred roasted peppers?+

Yes \u2014 drain them well or the sauce turns watery.

What do I put it on?+

Toast, roasted vegetables, grilled tofu, eggs, or a spoon, in increasing order of honesty.

Romesco Sauce

Overview

Ingredients

Equipment