If you haven’t heard of or tried romesco sauce before, I’m here to make your day. Romesco sauce is kinda sorta like Spain’s answer to Italy’s pesto. Now, it’s well known that I have a serious pesto addiction. It’s a big struggle for me not to just pesto-fy everything sometimes. There’s bigger problems to have though, right?
That’s where romesco sauce comes in. It’s made and used much like a pesto sauce, but it’s a little deeper in flavor. Romesco is incredibly easy, crazy tasty and as versatile as pesto (maybe more… don’t tell me pesto ice cubes that though). Packed with roasted tomatoes, red peppers, garlic and almonds, it’s simultaneously sweet and smoky. And it’s a little thicker than a traditional Italian basil pesto. It goes super well with just about everything…
Veggies (especially grilled or roasted asparagus)
Toast (think bruschetta)
Eggs (try it in an omelette with spinach and chorizo. oh. em. gee.)
It can also double as a pasta sauce (like our darling Italian pesto)
Or thin it out with chicken broth for a soup all on it’s own.
It’s probably not that great on ice cream, but idk… it could be worth a shot!
Basically, romesco is a total Spanish babe—the Antonio Banderas of sauces. Mmmm….
- 1/2 large red pepper
- 2 vine tomatoes
- 5 cloves garlic in skins
- 1 small piece of stale bread or toasted bread
- 1/4 cup almonds
- 1/4 cup olive oil + a little for roasting
- 2 tbsp red wine vinegar
- 1 tbsp chipotle chile powder
- Salt & pepper
Preheat the oven to 400°F.
Remove all seeds from the red pepper. Place red pepper, tomato and garlic cloves on a sheet pan. Drizzle with olive oil. Roast for 15 minutes.
Remove the red pepper and tomato from the pan. Put on plate to cool. Remove the skins from the tomato.
Add the almonds to the baking pan and roast for another 8 minutes. Remove from oven to cool. Pop the garlic out of their skins.
Toast the bread if it's not already stale.
In the food processor, put the red pepper, tomato, garlic, almonds, bread, red wine vinegar, chipotle powder and a little salt & pepper. Drizzle in the olive oil & blend until you reach a smooth consistency.
Serve with veggies, steak, fish, toast or just about anything you'd like! It's amazing on everything.
If you need me, I’ll be in the kitchen sneaking spoonfuls with Antonio.