Romesco Sauce
Romesco sauce is creamy, slightly smoky and sweet from the roasted red peppers and has some umami from parmigiano reggiano. It's so delicious and extremely versatile. You can toss it with pasta, use it as a dip with veggies or as a sauce with any protein. It is healthy-ish as we use only a little bit of olive oil and parmesan cheese otherwise it gets a nice punch of nutrition from the red peppers and walnuts. This recipe makes about 1 cup of romesco sauce.
Romesco Sauce
If you have never had romesco sauce you are in for a treat. It is creamy, slightly smoky and sweet from the roasted red peppers and has some umami from parmigiano reggiano. This sauce is perfect to make during summer when red peppers are in season. However, it is also perfect to make year round because jarred roasted red peppers are excellent. You can use it as a pasta sauce, dip or a sauce with any protein or veggie. It is fairly healthy using only a little bit of olive oil and parmesan cheese otherwise it gets a nice punch of nutrition from the red peppers and walnuts.
What You'll Need
- Roasted Red Peppers
- Make your own:
- Char on all sides until blackened. You can do this directly over an open flame or with your boiler in the oven. Once completely charred place in a container and cover with plastic wrap. Allow to cool for 10-15 min.
- Remove the skin, stem and seeds from the peppers and slice into strips.
- Buy jarred roasted red peppers from the grocery store.
- They are usually found in the aisle near the other jarred and canned vegetables.
- They sell them whole or sliced and you can opt for either!
- Make your own:
- Walnuts
- Toast them until just golden brown. You can do this in a saute pan over medium heat or on a sheet pan in the oven at 375° until fragrant about 5-10 minutes turning halfway through.
- Parmigiano Reggiano – Or parmesan cheese
- Garlic
- Sun Dried Tomatoes – adds a touch of tomato for a depth of flavor
- Sherry Vinegar – This is necessary to waken things up. Substitute apple cider vinegar if needed.
- Oil – Use olive oil or avocado oil
Blend the Ingredients into a Romesco Sauce
You will need either a blender or food processor.
- Combine all of the ingredients into the food processor or blender except the oil. Turn the food processor on or blend on a low speed.
- 1 roasted red pepper (about a 1/2 cup sliced peppers)
- 1/2 cup walnuts
- 1/4 cup Pecorino Romano or Parmesan cheese
- 1 tbsp Sun Dried Tomatoes, diced
- 1 Garlic Clove, minced
- 1 tsp Sherry vinegar
- Remove the insert on the lid and gradually stream in about 1/4 cup of olive or avocado oil.
- Scrape down the sides.
- If the mixture appears thick add a tablespoon or two more of oil and blend again until smooth.
Servings: 0
Equipment
- Food Processor or Blender
Ingredients
- 1/2 cup Sliced Roasted Red Peppers about 1 whole roasted red pepper
- 1/2 cup Walnuts lightly toasted
- 1/4 cup Parmigiano Reggiano or parmesan cheese
- 1 Tbsp Sun Dried Tomatoes chopped
- 1 Garlic Cloved minced
- 1 tsp Sherry Vinegar
- 1/4 cup Olive Oil or avocado oil, + more as needed
Instructions
- Add all of the ingredients to a blender or food processor except the olive oil. Begin to blend until the ingredients start to become cohesive. Remove the insert on the top of the lid and slowly drizzle in about 1/4 cup of olive or avocado oil. Scrape down the sides and blend again until smooth. Add more oil as needed until the consistency is thick and spreadable.
Tried this recipe?Let us know how it was!