Romesco Sauce
Serves 6 to 8
This Romesco sauce recipe isn't traditional - I use tomato paste instead of roasted tomatoes and chickpeas instead of bread - but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!
Ingredients
- 2 roasted red bell peppers*, skin and seeds removed
- ¼ cup extra-virgin olive oil
- ¼ cup water
- ⅓ cup mix of almonds and peeled hazelnuts
- 2 tablespoons tomato paste
- 2 tablespoons sherry vinegar or red wine vinegar
- ¼ cup cooked chickpeas**, drained and rinsed
- 2 garlic cloves
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
- Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.
Notes
*You can use homemade roasted red peppers or 2 whole peppers from a jar.
**For a more traditional version, use a 1-inch thick slice of crusty bread (torn), in place of the chickpeas.