Romesco is a vibrant, Spanish-inspired dip that is completely healthy and totally addictive. Originally from Catalonia, Spain, this versatile sauce is packed with robust Mediterranean flavors like roasted red peppers, garlic, and toasted almonds. It is incredibly versatile: while it makes a stunning centerpiece for a fresh crudité platter, it also pairs beautifully with grilled fish and shrimp and can even serve as a flavorful spread on a classic turkey sandwich.
Inspired by my friend Chrissy Droessler.
INGREDIENTS:
- 1 (12-ounce) jar of roasted red bell peppers, drained
- 1 clove garlic, peeled
- ¾ cup almonds, skins removed and toasted
- 2 teaspoons tomato paste
- ¼ cup parsley
- 2 tablespoons red wine vinegar
- 2 teaspoons smoked paprika
- Large pinch of salt
- ½ cup olive oil
DIRECTIONS:
- Combine the base ingredients: In the bowl of a food processor, combine the drained red peppers, garlic clove, toasted almonds, tomato paste, fresh parsley, red wine vinegar, smoked paprika, and a large pinch of salt.
- Emulsify with olive oil: While pulsing the food processor, slowly drizzle in the ½ cup of olive oil. Continue pulsing until the sauce reaches your preferred consistency — whether you like it slightly textured and rustic or silky smooth.
- Serve or save: Serve immediately at room temperature, or store in an airtight container in the refrigerator for up to two weeks.
Yield: Makes approximately 2 cups of delicious Romesco sauce. Enjoy!