Roasty Romesco


1 large roasted red pepper, skin and seeds removed
2 garlic cloves 
1 cup whole toasted almonds 
¼ cup tomato purée 
¼ cup flat leaf parsley
3 tablespoons sherry vinegar (or red wine vinegar)
1 lemon, juice and zest 
1 tablespoon smoked paprika 
1 cup extra virgin olive oil 
1 teaspoon salt
¼ teaspoon cayenne pepper, to taste




  1. Combine roasted red pepper, garlic, almonds, tomato purée, parsley, vinegar, lemon juice and zest, smoked paprika, olive oil and salt to your blender and firmly secure the lid.
  2. Pulse several times to combine ingredients, scrape down sides, and blend on high speed for 2 to 3 minutes, until smooth and well combined. Taste and add salt and cayenne pepper to your liking. Mix well and enjoy with veggies, as a sandwich spread, or even a pasta sauce!

12 servings
15 minutes

Leave a comment