Romesco sauce
By Anna Glover
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
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Prep:10 mins
Cook:4 mins
- Easy
Nutrition per serving
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kcal 143
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fat 13g
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saturates 2g
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carbs 2g
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sugars 1g
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fibre 0g
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protein 4g
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salt 0.4g
Ingredients
- 100g blanched almonds
- 200g roasted red peppers from a jar, drained
- 1 garlic clove
- 1 tbsp sherry vinegar, plus extra to season (optional)
- 1 tsp smoked paprika
- 50ml olive oil
Method
Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.