Romesco Sauce

Romesco Sauce

Makes 2 1/2 cups

This lighter version of a traditional Spanish sauce is a perfect topping for grilled chicken, fish or vegetables. It's also thick enough to serve on a crostini or to use as a sandwich spread.

  • 1 cup (1/2-inch cubes) stale whole grain bread
  • 2/3 cup toasted almonds
  • 1 (16-ounce) jar roasted red peppers in water, drained
  • 1 medium tomato, seeded and chopped
  • 1 clove garlic, chopped
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon pimentón (smoked paprika)
You must be signed in to use shopping lists. Sign in or create account

Combine bread and almonds in a food processor and process until finely ground. Add peppers, tomato, garlic, vinegar and pimentón; process until smooth and thick, stopping to scrape down sides of the bowl as needed. Refrigerate in an airtight container for up to 5 days.

Nutritional Info: 
Per Serving:Serving size: about 2 tablespoons, 45 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 100mg sodium, 4g carbohydrate (1g dietary fiber, 1g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion