Romesco sauce is a blend of roasted red peppers and toasted almonds that is delicious on just about anything. Except for maybe ice cream.
It would be awesome over warm pasta, but I like the way it pairs with the charred flavor of grilled things like vegetables, chicken, or steak. Since the sauce is the star of this meal, I seasoned the meats and vegetables quite simply with just salt and pepper and a wee bit of garlic powder.
Ingredients and Instructions
- 1 jar of drained roasted red bell peppers, or 3-4 peppers you roast yourself
- 1/2 cup toasted almonds (preferably unsalted if you're not toasting them yourself)
- 1/4 cup roasted sunflower seeds (preferably unsalted if you're not roasting them yourself)
- 1 tablespoon tomato paste
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- fresh parsley (optional)
- extra virgin olive oil
- salt and pepper to taste (at least 1 teaspoon salt)
If you are toasting and roasting the almonds and sunflower seeds yourself, my preferred method is in a dry skillet because if I do it in the oven I will inevitably burn the shit out of everything.
Put everything except the olive oil in a food processor and blend together. Then slowly drizzle in the olive oil until the consistency is that of a dense pesto. It shouldn't be soupy, but also not as thick as a hummus.
I think this sauce is best served at room temperature when you're adding it to grilled things. It can be stored in the refrigerator for probably two weeks or so. Until it gets moldy is always a good rule of thumb. It also freezes quite well.
I hope you like it. Enjoy!