Romesco Sauce is a traditional sauce from Catalonia that is meant to be served with white fish, but is delicious on pretty much anything – on grilled chicken or steak, as a dip for for veggies and pita bread, or as a sandwich spread.
Forgive me, Catalans, but there is nothing traditional about this preparation. This is a shortcut version that subs almond butter for the roasted almonds and hazelnuts, a roasted bell pepper for the dried ñora peppers, and a food processor for the authentic mortar and pestle. Is it the same as what a Valls fisherman would serve? No. But it’s delicious and you can make it at home in 20 minutes.
This is one of the most pantry-friendly recipes I’ve ever developed, so I’m going to do something that very few recipe creators would do, which is to actively encourage you to check out the Sub List below. Can you make some version of this right now, without ordering any new groceries? Accept the challenge, and let me know in the comments how it goes!
Click here for my recipe for easy, homemade breadcrumbs.
EQUIPMENT: cutting board, knife, sheet pan, food processor
Featured in: Episode 11: Almond Butter
Easy Romesco Sauce
Ingredients
- 1/2 Red Bell Pepper
- 2 tbsp Almond Butter
- 2 tbsp Canned Fire-Roasted Tomatoes
- 1 clove Garlic
- 2 tbsp Bread Crumbs
- 1 tbsp Parsley, chopped
- 1 tbsp fresh Lemon Juice
- 1/4 Olive Oil
- Salt and Pepper to taste
- Toasted Almonds (optional, for garnish)
Directions
- Step 1 Preheat oven to 425 degrees. Cut the bell pepper into eighths and toss the pieces with olive oil. Spread on a sheet pan and roast for 10-15 minutes, turning once, until nicely caramelized.
- Step 2 Combine all ingredients except for the olive oil in the food processor and blend until well combined. Then slowly drizzle in the olive oil while the processor is running and blend until smooth. Taste for salt.
- Step 3 Store in the fridge for up to a week, but I recommend bringing it to room temperature before serving.
SUB LIST
| 1/2 Red Bell Pepper | Jarred Roasted Red Peppers |
| Canned Fire-Roasted Tomatoes | Fresh Tomatoes, roasted in the oven |
| Lemon Juice | Red Wine Vinegar, Sherry Vinegar, or any light colored Vinegar |
