Romesco (Red Pepper Recipe)
Easy Pepper Pesto for Effortless Entertaining
Equipment
- Food Processor
- Knife
- Cutting Board
- Spatula
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 4cupsCalories: 282kcalCarbohydrates: 14gProtein: 7gFat: 23gSaturated Fat: 2gSodium: 31mgPotassium: 365mgFiber: 5gSugar: 2gVitamin A: 1775IUVitamin C: 21mgCalcium: 93mgIron: 3mg
Tried this recipe?Let us know how it was!