This classic Spanish romesco sauce is an easy, quick dip to bring to parties. Its flavors pair well with anything from vegetable crudités to grilled potatoes, roasted eggplant or pasta. A fabulous and flavor-full sauce, it can also be used as a dip or a marinade.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 cups 1x
2 large red bell peppers
2 cloves garlic, smashed
- 1 red onion chopped
1/2 cup slivered almonds, toasted
- 1 slice white bread, torn into small pieces
1/4 cup tomato purée
- 2 tablespoons nutritional yeast
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
Pinch of cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- Preheat broiler. Halve peppers lengthwise, discarding stems and seeds. Arrange peppers, cut sides down, in 1 layer in a large shallow baking pan. Line the baking sheet(s) with foil or parchment paper for easy clean-up.
- Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.
- Transfer peppers to a bowl and cover with a towel, then let steam in the bowl for 20 minutes. When peppers are cool enough to handle, peel off skin.
- In a large skillet over medium heat, toast almonds, garlic, onions, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a food processor to cool completely.
- Process almond mixture until finely ground. Add roasted peppers, tomato purée, nutritional yeast, vinegar, paprika, and cayenne. Process until smooth. Taste and season with salt and pepper. With motor running, gradually add oil; process until combined. Taste again and adjust seasoning.
- Pulse in the parsley so it’s evenly distributed but not puréed.
To store, refrigerate up to 1 week, or freeze.