Hands-down, this is my most requested recipe. When I teach cooking classes, I usually bring a bodacious veggie platter with this sauce, and every time, folks are clamoring for the recipe (which I’m always happy to share). I definitely can't take credit for the creation of this dip... Romesco is a traditional almond + roasted red pepper based sauce that originated in the Catalonia area in Spain. The recipe is as easy as putting all the ingredients in a food processor, and it is fabulous with just about everything - from toast to crudité platters, roasted veggies, sautéed greens, as well as alongside chicken and seafood. I dare you to make this sauce and not fall in love... keep scrolling for the full recipe.
This traditional Spanish sauce comes together in a flash in a food processor, and it makes everything that it's paired with taste fabulous.
Serves: 6-8 people
- 1 clove of garlic, peeled (start with 1 clove and add more if desired)
- 1 cup unsalted whole almonds
- 2 large roasted red bell peppers (if from a jar, drained)
- 1/2 cup olive oil
- 2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1/8 teaspoon cayenne pepper (or more, depends on your spice preference!)
- 1/2 teaspoon kosher salt
- Handful of flat leaf parsley (optional)
- Using a small food processor, first process the garlic and almonds until they are finely chopped.
- Add the remaining ingredients for the sauce and blend until smooth, scraping the sides of the bowl between blending. Taste and adjust seasonings as needed.