Imported from the web
Romesco Sauce
A smooth roasted red pepper sauce blended with almonds, tomatoes, garlic, parsley, lemon, and chili flakes. Serve it with vegetables, cheese, and bread, finished with olive oil and feta.
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Ingredients
- 2 red bell peppers (Cut in half and seeds removed)
- 1 tbsp Corto TRULY 100% Extra Virgin Olive Oil (Plus more for finishing)
- 1 cup roasted unsalted almonds
- 0.5 jar Stanislaus Piccolo Datterini Baby Plum Tomatoes (The source does not specify the jar size)
- 2 cloves garlic (Peeled)
- 0.25 cup parsley leaves
- 0.5 lemon lemon juice (Juice of half a lemon)
- 1 tsp chili flakes (Plus more for finishing)
- salt (To taste)
- fresh feta (Crumbled, for topping)
Steps
- 1
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and drizzle it with 1 tablespoon of the olive oil.
- 2
Place the halved, seeded bell peppers cut-side down on the prepared baking sheet.
- 3
Roast the peppers for 30–40 minutes, until blistered.
- 4
Transfer the roasted peppers to a bowl, cover the bowl with a kitchen towel, and let them rest for 30 minutes.
- 5
Peel off and discard the pepper skins.
- 6
Add the peeled peppers, almonds, tomatoes, garlic, parsley, lemon juice, chili flakes, and salt to a food processor.
- 7
Blend the mixture until smooth, then adjust the seasoning.
- 8
Spoon the Romesco sauce onto a plate and drizzle with additional olive oil.
- 9
Top with crumbled feta and additional chili flakes. Serve with vegetables, cheese, and bread.
Notes
The tomato jar size and the amount of finishing olive oil, finishing chili flakes, and feta are not specified in the source.
Nutrition per serving
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