Green Romesco Recipe

Name: Green Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium green bell pepper; 1 large poblano chile; 2 clove garlic; 1 tbsp. extra-virgin olive oil; salt; Freshly ground black pepper; 1/2 c. almonds; 1/2 c. Cilantro leaves; 1 tsp. sherry vinegar; 1/2 c. water

Servings: persons

1 medium green bell pepper
1 large poblano chile
2 clove garlic
1 tbsp. extra-virgin olive oil
salt
Freshly ground black pepper
1/2 c. almonds
1/2 c. Cilantro leaves
1 tsp. sherry vinegar
1/2 c. water

1
Preheat the oven to 400 degrees F. On a baking sheet, toss the bell pepper, poblano and garlic with the oil; season with salt and pepper.
2
Roast for 25 minutes, until softened.
3
Scatter the almonds on top and roast for 8 minutes, until lightly golden.
4
Let cool slightly, then transfer to a food processor with the cilantro, vinegar and water; process to a chunky puree.
5
Season the romesco with salt and pepper and serve.
6
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7
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222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium green bell pepper, 1 large poblano chile, 2 clove garlic, 1 tbsp. extra-virgin olive oil, and more.

Yes, Green Romesco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Romesco

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