This simple ROMESCO SAUCE that will make the ultimate sauce with which you can transform any meal from boring to WOW. Pairs perfect with raw, grilled, baked and pretty much anything savory.
Best flavors to combine with this sauce are crispy potatoes or any veggies baked, grilled or raw, which basically makes the BEST combo for meal prep. Perfect to take with a platter of veggies to a party and make some people happy. It’s Whole30, Keto and Paleo approved and tastes amazing.
Romesco Sauce plus poached eggs sound pretty amazing, as does grilled chicken slash grilled ANYTHING with a shmear of this over top. Basically the sauce that makes any food that much better and tastier. Some have called it crack sauce and I’m cool with that.
Ready in minutes and all you need is a jar, a hand blender, this one is on my wishlist. a few ingredients from the ingredients list and you are ready to rock and roll with it. You can also option in and all in some roasted garlic to kick it up a notch.
I wanted to share two versions with you so you can decide the one that tastes the best for you. I would say, try roasting your own peppers first. Then do a little cheating and buy some good quality roasted peppers in oil from the store. Both are good and the cheating way is perfect for a quick last minute sauce if you ran out of the roasted peppers you made at home.
When I go shopping for groceries I always make sure to have a bottle of roasted peppers in my pantry because you can use it for so many different meals. Plus you can whip up this sauce if you have some last minute guests arriving and want to serve up some snacks for them. Perfect for entertaining or every day meals.
- 4 fresh red bell peppers (or a 12 oz jar)
- 1 cup raw almonds
- 1/4 cup flat leaf parsley
- 1-2 tbsp good olive oil
- 2 cloves garlic
- 1/2 lemon, juiced
- sea salt, add to taste
- 1/4 tbsp smoked paprika, optional
- If using fresh peppers, preheat oven to 450 F. Place whole peppers in baking sheet, bake for about 30-45 mins flipping halfway. Peppers should be charred and wilted looking.
- Remove peppers carefully and add to a bowl, cover with plastic wrap and let cool a bit. The plastic wrap helps to loosen the skin so it removes easily. Once cooled down. remove the stem, seeds and skin off each pepper.
- If using jarred peppers, remove from jar and drain the liquid, make sure no skin or seeds are present.
- Add all the ingredients into a jar. Pulse everything together with a hand blender until it’s texturally right for you (I like it right between chunky and smooth – I leave a little texture with the almonds, but it’s mostly a smooth emulsion). See recipe notes below.
DID YOU MAKE THIS RECIPE?
If you give my ROMESCO SAUCE a try? Let me know what you think and what did you serve it with? Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with!