Romesco Sauce: The Ridiculously Simple Sauce
The GRANNUS Team
Romesco sauce is a delicious addition to grilled vegetables, seafood, and lamb or as a dipping sauce for your favorite bread. It’s very easy to make, requires little preparation, and requires no cooking! Once you try it, you’ll wonder what else you can put romesco sauce on. This will keep in a mason jar in the frig for ~2 weeks, but ours never makes it that long.
Ingredients
- ½ cup extra-virgin olive oil
- 16-oz jar roasted peppers
- ½ cup roasted, unsalted almonds
- ¼ cup olive oil-packed sundried tomatoes
- 3 cloves garlic
- 1 tbsp red wine vinegar
- 1 tsp paprika or smoked paprika
- ½ tsp sea salt
- ¼ tsp cayenne pepper
Tools
- Food processor
- Measuring spoons – Tablespoon. 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon
- Mason jar
- Nonreactive lid
Prep:
- Drain roasted red peppers and tomatoes, set aside
- Dice garlic if not using prepared garlic
Directions:
- Set aside the olive oil
- Add all other ingredients to the food processor or blender. Secure the lid and start. If using a high-speed blender, start on the lowest speed.
- Keep the food processor running and remove the lid. Begin drizzling the olive oil into the mixture until the sauce becomes creamy.
- Stop. Taste for flavor and add salt as desired. Pulse to combine after adding any salt.
- Serve and enjoy!
