Romesco Sauce
30 minutes or fewer Think of romesco as pestos lesser-known cousinits also made with nuts, garlic and olive oil but uses tomatoes and peppers, not basil. Romesco sauce is used to jazz up traditional tortillas and roasted vegetables. It also makes a luscious dip for pita wedges. …
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
30 minutes or fewer
Think of romesco as pestos lesser-known cousinits also made with nuts, garlic and olive oil but uses tomatoes and peppers, not basil. Romesco sauce is used to jazz up traditional tortillas and roasted vegetables. It also makes a luscious dip for pita wedges.
Ingredients
- 1/4 cup slivered almonds
- 1/4 cup chopped hazelnuts
- 1/4 cup panko breadcrumbs, or 1/4 cup fresh breadcrumbs
- 1 clove garlic, minced (about 1 tsp.)
- 1/4 tsp. salt
- 1 small tomato, seeded and diced (about 1 cup)
- 1 7-oz. jar roasted red peppers, drained and rinsed
- 2 Tbs. olive oil
- 1 Tbs. sherry or red wine vinegar
- 1/2 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
Preparation
1. Toast almonds and hazelnuts in skillet over medium-low heat 3 to 5 minutes or until browned and fragrant, stirring constantly. Remove from heat, and cool.
2. Pulse toasted nuts, breadcrumbs, garlic and salt in food processor or blender until nuts are finely ground. Add tomato, red peppers, oil, vinegar, paprika, crushed red pepper and ground black pepper to taste. Purée until smooth. Transfer to serving bowl. Spoon over wedges of Potato and Asparagus Tortillas.
Nutrition Information
- Calories 31
- Carbohydrate Content 2 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 0 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 73 mg
- Sugar Content 0 g