Romesco is a smokey red pepper sauce that originated in the Catalonia region of Spain, and it’s deservedly become a staple akin to pesto in kitchens everywhere. It’s smokey, rustic, savory, a little tangy, creamy, and so delicious. I am not exaggerating when I say I always have a jar of homemade romesco in my fridge! In fact, sometimes I plan my meals as an excuse to just eat romesco in some form. I love to double the below recipe and make a big batch on Sundays to use throughout the week on grilled meats or fish, as a dip for crudités or chips, nestled into a grain bowl, or simply spread onto a toasted or gilled baguette slice – my favorite. Romesco has many variations, and this is my take on the delicious classic. Historically, people have thrown stale bread into the recipe for added texture, but I find that the below combination works perfectly, with the added benefit of being a bit healthier. In the peak of Summer, when bell peppers are in season, I’ll roast them myself – the rest of the year, however, I simply use jarred roasted bell peppers, which are picked, fire roasted, and jarred when they are in the peak of their season. As a note, my recipe calls for smoked paprika, which is available in most grocery stores, and it adds a very distinct and fabulous flavor – so definitely use it if you can! Keep this romesco recipe in your back pocket, you’ll want to eat it with everything, and be sure to drop me a comment below to let me know how you use it!
- 12 Ounce jar of roasted bell peppers, drained – or if you want to roast 2 yourself, here’s how
- 1 Garlic clove
- ¾ Cups toasted almonds (you can buy pre-toasted almonds, or toast them yourself)
- 2 Teaspoons tomato paste
- 2.5 Teaspoons smoked paprika (heaping teaspoons if you're like me and love smoked paprika)
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons fresh parsley (for me this is two big pinches of parsley)
- Generous pinch of salt
- Up to ½ Cup olive oil, depending on your preference for texture
- Add the bell peppers, garlic, almonds, tomato paste, smoked paprika, lemon juice, parsley, and salt in a food processor and pulse.
- Gradually drizzle in olive oil to desired consistency.
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