Romesco Sauce
This incredibly delicious smoky Spanish sauce will lift any meal. Use it as a base to serve salad on top of, spread on bread, stir it through pasta or pair it with your favourite meat and fish dishes.
Overview
- 20 min
- Makes 2.5 cups
- Easy
Keep for later
Ingredients
2 red capsicums
½ cup Roasted Unsalted Almonds
2 whole sundried tomatoes or equivalent in sliced sundried tomatoes
Small slice toasted bread, ideally a sourdough or other hearty loaf
2 small garlic cloves, sliced
1 teaspoon smoked paprika
⅓ cup olive oil
1½ tablespoons red wine vinegar
Salt to season
Instructions
Cut the capsicums in half through the stalk. Brush the skin-side lightly with oil. Place in the oven under a very hot grill and cook until blackened. Carefully remove the skin.
Place the capsicum pieces into a food processor along with the remaining ingredients. Run the food processor until the sauce has a relatively even consistency with no big chunks. Add additional oil if you would like a runnier consistency. Taste and season well with salt.
Will keep for a couple of days in the fridge or freeze for up to 3 months
Created by Kelly Gibney
Dietary Glossary