Romesco (Red Pepper Recipe)
Martha Puentes
Easy Pepper Pesto for Effortless Entertaining
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 282 kcal
Food Processor
Knife
Cutting Board
Spatula
- 1 each Tomato Any variety
- 4 each chili peppers any spicy variety
- 4 each garlic cloves
- 1 cup parsley leaves only
- 1/2 cup almonds whole or sliced
- 1/4 cup artisan bread cut into cubes
- 1/2 cup white beans can, cooked
- 1/4 cup red wine vinegar
- 1 tsp paprika
- 4 tbsp oil olive oil is best
Char the peppers on all sides then steam in a plastic bag (to easily remove the charred pieces), de-seeded and remove stems and veins.
Add all the remaining ingredients into your processor and pulse with the peppers until all the items combine.
Salt and pepper to taste.
To roast peppers and use their smoky flavor, char on all edges, then steam in plastic bag.
NOTE: Can substitute this recipe with Red peppers which can also be purchased jarred and roasted from a grocer.
I love this sauce for all things Spanish Tapas, but also because it encompasses all the unique flavors that marry spicy peppers. Use this as a condiment for your charcuterie boards, or to serve with a beautiful tenderloin or any seafood. Roasted root veggies take center stage with this condiment. Add a dollop of this to your hummus, or any Mediterranean dish.
Sauce will last TWO weeks in Fridge, but can freeze to keep for 3 months until needed.
Keyword Almonds, Chiles, Roasted Red Peppers