Romesco (Red Bell Pepper and Almond Sauce)

Romesco is a nut and red bell pepper sauce that originates in Catalonia region in Spain where it seems fishermen originally prepared this sauce for fish.

This is so delicious, colorful and elegant, I use it many different ways

• As a sauce over chicken breasts (roasted or grilled)
• Or on fish fillets (roasted or grilled
• As a dip with sliced baguette or pita bread.
• For a more elegant occasion, I spread the dip on crostini (toasted baguette slices) and place a basil or parsley leaf on each crostini.
• As tea sandwiches
• Leftovers make a fabulous sandwich spread turning a simple turkey sandwich with arugula into a gourmet treat
• Yummy wraps with greens and leftover chicken, or garbanzo or white beans.

The almonds and red bell pepper make this not only delicious but also quite nutritious. Check out the  amazing health benefits of almonds.

For an extra special meal, I’ve made this sauce with hazelnuts…hmmm heavenly.

Romesco

Print Recipe

• CourseAppetizers, Fish and Shrimp, Poultry

Servings

1 1/4 cup

Servings 1 1/4 cup

Romesco Print Recipe CourseAppetizers, Fish and Shrimp, Poultry Servings 1 1/4 cup Servings 1 1/4 cup

Ingredients

• 1/2 cup almonds
• 1 cup roasted red peppers (can use from a jar)
• 2 teaspoons red wine vinegar
• 2 large garlic clove peeled and minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Adjust servings: cup

Units:MetricUS Imperial

Instructions

1. Toast almonds in a skillet over medium heat for about 5 minutes, stirring occasionally. Remove from heat and cool.
2. Finely chop almonds in food processor. Remove from processor.
3. Place extra-virgin olive oil, vinegar, garlic and roasted bell peppers in processor and blend well.
4. Add ground almonds, salt and pepper, blend again until well mixed.
5. Adjust salt and pepper to taste.
6. Dip can be made one or two days ahead. Cover and refrigerate.
7. Bring to room temperature before serving.

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