Roasted Red Pepper Almond Romesco
A smoky, nutty Spanish-style sauce of roasted red peppers, toasted almonds and sherry vinegar. Spoon it over grilled chicken, fish or vegetables, or use it as a bold dip.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 6
Romesco is traditionally made with a roasted head of garlic, but this version leans on smoked paprika and sherry vinegar for depth and stays garlic-free. It keeps in the fridge for up to 5 days; let it come to room temperature and loosen with a splash of water before serving. Check that your jarred peppers contain only peppers, water and salt.
Method
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Add the almonds and toasted bread to a food processor and pulse into coarse crumbs.
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Add the red peppers, vinegar, smoked paprika, cayenne, tomato paste and salt, and blend until nearly smooth.
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With the machine running, stream in the olive oil until the sauce is thick and spoonable but still a little rustic.
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Taste and adjust the salt and vinegar, then stir in the parsley.
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Serve right away, or chill for so the flavors meld.
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