Romesco Sauce

Recipe adapted from Nyssa’s Kitchen for the Week 12, 2020 Summer CSA box with Gathering Together Farm.

Photo and Recipe from Nyssa’s Kitchen

Ingredients

• 1 cup roasted Sweet Peppers (I’d use a bell, the Italian, and maybe a poblano to warm things up! Though it would change the color)

• 1 cup roasted almonds – (toast if ya feel fancy)

• 1/4 cup fresh Italian Parsley

• 1 roasted tomato

• 2 1/2 tablespoons red wine vinegar 

• 3 cloves garlic 

• 1 teaspoon paprika 

• 1/4 teaspoon cayenne (optional)

• 3/4 teaspoon salt –(less if almonds are salted)

• 1/4 teaspoon black pepper 

• 1/2 cup olive oil 

• water to thin if desired

Directions

1. Combine all ingredients in a food processor or blender and process until mostly smooth, stopping to scrape down the sides as needed. 

2. Leave the sauce thick, or thin with a little water if desired.

3. Taste and add more salt if needed. 

4. Serve as pasta sauce, on roasted veggies, with eggs, a dip for fresh veg, on tacos, on sandwiches, basically on anything!

Tips

• This romesco sauce will keep in the refrigerator for at least 1 week, if not longer 

• Like pesto, you can freeze this romesco sauce in an ice cube tray and use within 3 months