Romesco Sauce
A classic sauce that will become a staple in your weeknight rotation. Roasted red peppers are the star!
Servings Prep Time
3cups 15minutes
Servings Prep Time
3cups 15minutes
  • 1cup roasted red pepper choppedabout 1 1/2 red bell peppers
  • 1cup lightly salted almondsunsalted is fine too
  • 1 1/2Tb paprika
  • 1tsp smoked paprika
  • 5cloves garlic
  • 2Tb sherry vinegar
  • 1 egg yolk
  • 2Tb olive oil + enough canola oil to make a cup
  • salt and pepper
  1. In a food processor with the blade set in place, add the roasted peppers, almonds, paprika, smoked paprika, garlic, sherry vinegar and pulse for 30 seconds.
  2. Add egg yolk and pulse again for 10 seconds.
  3. Turn the food processor on and slowly drizzle the oil in a slow, steady stream. As the food processor runs, the Romesco emulsifies. It should take about a minute to add all of the oil slowly. (Remember, put 2 Tb of olive oil into a cup and then add enough canola oil to fill that 1 cup.)
  4. Once the oil has been added, blend for an additional 30 seconds. Add kosher salt and pepper to taste, blend and serve. Do not freeze the Romesco or it will break. It keeps for 3-4 days in the fridge.

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