Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. I have simplified the sauce a bit and used what I had in the pantry. Romesco sauce that can be served over vegetables like broccoli or peas and/or with pasta or polenta. There are many variations of the sauce on the Internet. Feel free to customize.
Original recipe at the always awesome Rabbits and Wolves.
- 1 jar of roasted red peppers (you can make your own)
- 1/4 Cup Olive oil
- 1/4 Cup Vegetable broth or water
- 1 Tablespoon Red wine vinegar or balsamic vinegar
- 1 teaspoon Agave syrup (can sub 1 tsp sugar)
- 2 Tablespoons Tomato paste
- 4 Cloves Garlic
- 1/4 Cup Fresh chives/green onions, roughly chopped
- 1/3 Cup Toasted almonds or raw cashews. If using cashews, soak unless you have a high speed blender.
- 1 Slice bread. Best to use a crusty bread.
- 1 teaspoon Smoked paprika
- 3/4 teaspoon Salt
- 1/2 teaspoon Black pepper
Put all ingredients in a blender and blend until smooth.
This recipe makes enough sauce for a dinner for four. Consider serving over polenta with a veggie on the side. Or mix peas or broccoli into your pasta and serve over the top.