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.

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.

< Back to Recipes Home

Did you make this recipe? Tag @NutsToYouNutButter on Instagram or @nutstoyounutbutterinc on Facebook and hashtag it #NTYNutButter

Other recipes you may enjoy