During one of my rounds of Whole30 I discovered Romesco. It came in one of my Sun Basket meal preps and I loved it so much I had to try and recreate it. I made a batch for our last New Year’s Eve party and served it with a beautiful veggie tray and everyone loved it. It was gone in no time. Now I know that I need to make a double batch for parties because it is just that good.
This is another versatile sauce that is great on steak, chicken, pork, eggs and veggies. I have also used this Romesco with seared scallops and grilled shrimp. I hope you try it and love it too!
Romesco
Ingredients:
1 12 oz jar of roasted red bell peppers
2 C slivered or sliced almonds (no skin)
3 cloves garlic
3 T red wine vinegar
2 T tomato paste
½ lemon, juiced
1 t salt
1 t smoked paprika
1 t sweet paprika
1 t black pepper
1/8 t cayenne (optional)
¼ C fresh Italian parsley
1 C Extra Virgen Olive Oil
Directions:
Put everything in food processor except the olive oil and pulse until combined. Add olive oil and pulse until desired consistency.
Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Sauce
