Everyone needs a GOOD Romesco in their life!…for me, a good Romesco sauce is all about balance. Grilled peppers pack a TON of flavour and are slightly acidic, so the right amount of nuts and herbs can make all the difference. I actually added raw sunflower seeds & hemp hearts for an additional boost of healthy fats & protein. As for the dippers, I’ll be using up the ‘garden goods’ for some time. I guess it does make meal planning fairly straight forward – potatoes, tomatoes, beets, carrots, etc…AND repeat. It doesn’t get much simpler than baked potatoes, brussels, and (fresh) tomatoes, all of which go perfectly with Romesco. Good made simple, and simply good.
Romesco, like hummus, is extremely versatile. It can be eaten as a dip, added to pasta noodles & soup stock – or even used as a spread. It’s a quick way to add flavour without having to slave over the stove for hours.
- 2 fresh red bell peppers - sliced in half & cored/seeded
- 1/2 cup blanched almonds (slices or whole) *skins removed
- 1/4 cup raw sunflower seeds, shelled
- 1/4 cup organic hemp hearts
- 4 large garlic cloves, minced
- 1&1/2 tbsp tomato paste
- 2 tbsp aged red wine vinegar or rice vinegar
- 2 tsp hot paprika
- 1/2 tsp sea salt - or to taste
- 1/3 cup extra virgin olive oil
Preheat the oven to 350*F.
Place the sliced red peppers cut side down onto a baking sheet. Bake for about 35mins (broiling can help speed things up), rotating the baking sheet halfway through, until the peppers skin are bubbling & black in spots. Remove the baking sheet and allow to cool. Once cool, peel the skin off of the peppers.
In a high speed blender, add the roasted skinless peppers, almond, sunflower seeds, hemp hearts, garlic, tomato paste, vinegar, paprika, and sea salt. Blend on high and slowly drizzle in the oil. Continue blending until smooth. *I used my food processor, and then transferred the Romesco to the lil' NINJA to get that smooth consistency. My high speed blender is too large for the 1&1/2cups this recipe makes.
Taste the Romesco to ensure you're happy with the flavour. Make any adjustment as per preference.
Scoop out the sauce and place it in an airtight container. Keep refrigerated. Good for 5-7days.
~ The potatoes and brussels were tossed in a little extra virgin olive oil, sea salt + pepper, and roasted in a 400*F oven for about 20mins, or until gold-brown. Move around the veggies halfway through roasting to prevent burning.
~ In this recipe, I roasted the peppers without coating them in oil first as I find the oil can absorb a lot of flavour.