A colorful mélange of roasted red bell peppers and tomatoes, with almonds, lots of garlic, stale bread and olive oil, romesco sauce is a red pesto that can be eaten with fish, poultry, potatoes or as a dip for veggies.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 8 people
- 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.
Serving: 4tablespoons | Calories: 246kcal | Carbohydrates: 8g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Sodium: 37mg | Potassium: 151mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg