Romesco sauce is a Spanish roasted red pepper sauce made from peppers, tomatoes, olive oil, garlic, spices, herbs, and nuts. It's full of flavor and color. This vibrant sauce is perfect for everything. It's great on sandwiches, pasta, on a crostini, roasted vegetables, and so much more. I love having romesco with a short tubular pasta (penne, rigatoni, etc.) with peas and arugula. The sauce coats the noodles well while the peas and arugula hide in the tubes, so when you bite into the pasta you get a burst of peas and arugula. This recipe is by no means the traditional way of serving romesco since it is usually served with meat or roasted vegetables.
When making romesco sauce, you can roast your own red peppers or use some from a jar. I recommend using Cento's Roasted Red Peppers if you plan on using jarred peppers. Typically I use jarred peppers to save time. Romesco is super easy to make, since all you have to do is add all your ingredients into a food processor and blend. Then serve it with whatever you like.
TOTAL TIME: 5 minutes
YEILD: 2 cups
12 oz. jar Cento roasted red peppers (drained)
1 tomato diced or ¼ cup sun dried tomatoes
½ extra virgin olive oil
4 medium peeled garlic cloves
¼ cup roasted almonds or almond meal (optional)
1-2 tablespoons sherry, red wine, or balsamic vinegar
Cayenne (to taste)
Paprika (to taste)
Salt (to taste)
Pepper (to taste)
Add all of your ingredients to a food processor or blender and blend until smooth. Add more seasoning to taste.
This stays for up to 2 weeks in the fridge and for up to 3 months in the freezer.