Romesco Sauce

Prep Time: 5 minutes Cook Time: 5 minutes Servings: About 1½ cups Source:

Ingredients

1 large roasted red bell pepper from a jar

1 garlic clove, smashed

½ cup slivered almonds, toasted

¼ cup tomato purée

2 Tbsp. chopped flat-leaf parsley

2 Tbsp. sherry vinegar

1 tsp. smoked paprika

½ tsp. cayenne pepper

½ cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Directions

Pulse 1 large roasted red bell pepper from a jar, 1 garlic clove, smashed, ½ cup slivered almonds, toasted, ¼ cup tomato purée, 2 Tbsp. chopped flat-leaf parsley, 2 Tbsp. sherry vinegar, 1 tsp. smoked paprika, and ½ tsp. cayenne pepper in a food processor until very finely chopped.

With motor running, slowly add ½ cup extra-virgin olive oil; process until smooth. Season with fine sea salt and freshly ground black pepper.Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

Nutrition

1 serving contains: Calories (kcal) 50 Fat (g) 6 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 40