Romesco Sauce
A friend of mine recently asked me to bring over an appetizer to a dinner party she was throwing. After giving it some thought I decided to try and go healthy. Often times appetizers are heavy and not necessarily healthy - or at least the ones I am used to serve. I love a cheese board but who doesn't totally pig out on a cheese board to the point where they are no longer hungry? (Am I the only one?) I decided to go with a crudite platter (because crudite is the next cheese board? Maybe I have been living in LA too long) along with the most delicious dip out there, romesco.
Romesco is a dip that is completely healthy and totally addictive. It originally comes from Spain and is filled with all sorts of yummy flavors like roasted red peppers and toasted almonds. It not only goes well with a crudite plater but is great on fish, shrimp and even a good old turkey sandwich.
I recently showed how to make this on Facebook Live - here is the link.
Enjoy!
Romesco Sauce
- 1- 12 oz jar roasted red bell peppers, drained
- 1 clove garlic, peeled
- 3/4 cup almonds, skins removed and toasted
- 2 tsp. tomato paste
- 1/4 cup parsley
- 2 Tbs. red wine vinegar
- 2 tsp. smoked paprika
- large pinch of salt
- 1/2 cup olive oil
In the bowl of a food processor, add the peppers, garlic, almonds, tomato paste, parsley, red wine vinegar, paprika, and large pinch of salt. Drizzle in and pulse until desired consistency.
Serve immediately or in the refrigerator for up to two weeks.
Makes 2 cups of romesco sauce.