Romesco Sauce
Makes 1 3/4 cups, serves 8-10|
Hands-On Time:
10m
|
Total Time:
10m
Ingredients
- 1/2 cup roasted almonds
- 1/2 cup grated Parmesan
- 1 garlic clove
- 1 12-ounce jar roasted red peppers (drained)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- kosher salt
Directions
- In a food processor, pulse almonds, Parmesan, and garlic clove. Add roasted red peppers, olive oil, vinegar, and 1/4 teaspoon
salt and blend until smooth. Serve with bread and vegetables.
Nutritional Information
- Per Serving
- Calories 126
- Fat 10g
- Sat Fat 2g
- Cholesterol 5mg
- Sodium 340mg
- Protein 5g
- Carbohydrate 4g
- Fiber 1g
What does this mean? See Nutrition 101.
Quick Tip
To freeze: Transfer the romesco sauce to a freezer container or bag. Freeze for up to 3 months. To use: Thaw in a bowl of cold water or in the refrigerator overnight.
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