Romesco Sauce

Our version of this Spanish sauce uses Almond Butter in place of whole nuts to add more depth to the incredible umami-filled flavour. Serve with fish or roasted potatoes or as a dip with crudité and pita.

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Yield: 2 cups

INGREDIENTS

• 1 10 oz (300 ml) jar roasted red peppers, well drained

• 2 Tbsp bread crumbs (almond flour can be substituted)

• 2 Tbsp chopped parsley

• 1 Tbsp sherry or red wine vinegar

• 1 Tbsp olive oil

• 1 Tbsp tomato paste

• ¼ cup Nuts to You Almond Butter Smooth

• 1 garlic clove

• ½ tsp smoked paprika

• ¼ tsp sea salt

INSTRUCTIONS

1. Place all the ingredients except the roasted red pepper, bread crumbs and parsley in a food processor or blender. Blend until fully combined.

2. Add roasted red peppers, bread crumbs and parsley, and pulse until incorporated. A little texture is welcome with this sauce.

3. Serve immediately or store refrigerated in an airtight container for up to 5 days. The sauce will thicken as it sits.

Print

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