Romesco Sauce

This sauce comes together very quickly and only requires a small amount of cooking. This sauce requires roasted garlic and I don't recommend leaving it out as it's a very key ingredient to creating good flavor. Roasted garlic only takes about 30 minutes to make but can be made in advance.

5 from 1 vote

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Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: ½ cups

Author: Liv King

Ingredients

Roasted Garlic:

1 Whole Head of Garlic
Drizzle of Olive Oil
Pinch of Salt
Pinch of Black Pepper

Romesco Sauce:

1 Head of Roasted Garlic
16 oz Jar of Roasted Red Bell Pepper
1 Medium Sized Good Quality Tomato see tips & tricks
2 tablespoons Sun Dried Tomatoes in Olive Oil
½ cup Almonds
¼ cup Olive Oil
¼ cup Parsley
1 tablespoon Red Wine Vinegar
1 teaspoon Smoked Paprika
Pinch of Cayenne Pepper
Salt & Pepper to taste

Instructions

Preheat the oven to 425F. Cut open the top of the head of garlic to expose the cloves just a bit. Drizzle olive oil over the opening and a sprinkle on salt and pepper. Wrap in foil and roast for 30 minutes.
Once the garlic is roasted and slightly cooled, remove the foil and the outer papery parts and add just the roasted cloves to a blender.
Add the roasted red peppers, good quality tomato, sun dried tomatoes, almonds, olive oil, parsley, red wine vinegar, smoked paprika, cayenne pepper, salt and pepper.
Blend until well incorporated. The texture will be chunky from the almonds but that's what we want and what I prefer. If you want a smoother romesco sauce, simply blend longer.
See above for serving ideas. Enjoy!

Notes

Romesco sauce can be stored in an airtight container for 4-5 days.