Romesco Sauce


Prep time: 
5 minutes


Try this Spanish sauce, made with roasted red peppers and almonds, as a dip for chargrilled vegetables.


  • 1 large red pepper roasted and deseeded
  • 1 garlic clove, crushed
  • 1/2 cup slivered almonds
  • 1/4 cup tomato puree
  • 2 tablespoon flat leaf parsley, chopped
  • 2 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil


  1. Pulse the first eight ingredients in a food processor until very finely chopped.
  2. With the motor running, slowly add oil and process until smooth.
  3. Season with salt and pepper. Cover and chill. Serve as a dip with your favourite vegetables.
Photo Credit: Jonny Hughes @jonny2love
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