This Romesco sauce recipe was sponsored by Blue Diamond® as part of an Influencer Activation. The recipe and my love for almonds are my own. Thanks for reading and supporting the brands that make Savoir Faire possible.
How do you like your almonds? How do you eat them at home? As a snack? In the car? On the trail? All of the above?
My answer to those questions is, no doubt, all of the above. I’m an almond girl who inherited that love for almonds in any shape, but particularly whole and raw, from my mom. I would say her favorite remorse-free snack is raw almonds, and mine too!
Plus, I love my almonds as a major ingredient of many sweet and savory dishes, including my addictive polvorosas (Venezuelan almond cookies), the delicate marzipan as well a my frangipane, my delicious pesto alla Trapanese or today’s Romesco sauce.
For that reason, I’m beyond happy to be partnering with Blue Diamond Whole Natural Almonds to share my red pesto recipe and tell you why whole natural almonds must be considered a super food.
Blue Diamond Whole Natural Almonds can be eaten whole and raw and they are:
- Packed with vitamin E and minerals, including magnesium.
- Certified by the American Heart Association.
- Grown in California.
- Conveniently available at your local Walmart.
I like to call this sauce “the Catalonian pesto,” not only because it has a pesto consistency and it’s essentially a pesto, but also because it’s originated in Tarragona. A port city in the Mediterranean Sea, Tarragona is located in the northeastern Spain’s Catalonia region.
How to make Romesco Sauce
In Tarragona, they make this colorful mélange of roasted red bell pepper and tomatoes, with almonds, lots of garlic, stale bread and olive oil, to be eaten with fish. I love it over roasted potatoes, as a dip for veggies, or simply with rustic bread or crackers. Like the almonds, this red pesto is as delicious as versatile.
- 1/2 cup of extra virgin olive oil
- 2 red bell peppers
- 3 medium tomatoes
- 8 garlic cloves pressed with the blade of a knife
- 1 cup of Blue Diamond Whole Natural Almonds
- 1 cup of crusty bread cut into pieces
- Coarse sea salt
- Preheat the oven to 350°F.
- Brush the peppers and tomatoes with olive oil, and place them on a baking sheet.
- Roast them for 30 minutes. Flip them and roast for 15 minutes more.
- Take the baking sheet out of the oven and let cool down.
- In a pan over low to medium heat, add the 3 tbs. of olive oil and sauté the garlic until golden, 2-3 minutes.
- Add the almonds, stir and cook for 2 minutes.
- Add the bread and cook for 3-4 minutes, stirring constantly. Set aside.
- Peel off the peppers, taking away the veins and the seeds.
- Peel off the tomatoes.
- In the bowl of a food processor, add the peppers, tomatoes and the almonds, garlic and bread mix.
- Add salt to taste and process.
- While processing, add the rest of the olive oil and process until it gets a thick puree consistency, and you can feel small pieces of almonds.