Romesco is a sauce from Catalonia traditionally made with nuts, red peppers, and tomatoes. Other than that jumping off point, it's a very versatile sauce that can be made from many different ingredients and pairs well with many vegetables as well as chicken and fish. In this recipe, we use a food processer instead of the traditional mortar and pestle.
1 t olive oil
1 medium white onion, quartered
8 garlic cloves (ends removed)
1 red bell pepper, cleaned and roughly chopped
1.5 TB red wine vinegar
1.5 TB olive oil
1/4 t salt
1/2 t smoked paprika
1/4 cup sunflower seeds or slivered almonds
1. Add olive oil to a pan and start to warm on low.
2. Add white onion, garlic cloves, and red bell pepper to a food processor and puree until all parts are of about equal size. Add to the pan and cook until all liquid is removed, spraying with PAM as needed if mixture starts sticking to the pan.
3. Remove the mixture from heat and cool. Add to a food processor with the remaining ingredients and blend until it forms a sauce, pausing to scrape down the sides as often as needed. Sauce should not be completely smooth, but rather still maintain some texture from the nuts.
Nutrition Facts only for romesco (approx.): 1 serving
Total Fat: 10.8 g
Saturated Fat: 1.3 g
Sodium: 150 mg
Total Carbohydrate: 8.1 g
Added Sugar: 0 g
Dietary Fiber: 1.8 g
Total Protein: 2.4 g