Romesco Sauce Recipe

Name: Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup slivered almonds (4 oz.); 4 ounces Italian or sweet French bread; 1 cup lightly packed fresh basil leaves, rinsed and drained; 1 jar (7 1/4 oz.) or 1 cup peeled roasted red peppers; 2 tablespoons tomato paste; 2 tablespoons fresh lemon juice; About 2 tablespoons sherry vinegar or red wine vinegar; 2 tablespoons brandy (optional); 2 tablespoons Spanish or other paprika (see notes); 1 tablespoon minced garlic; About 1/2 teaspoon kosher salt; About 1/3 cup clam juice; 2/3 cup extra-virgin olive oil; About 1/2 teaspoon cayenne (if using sweet paprika; see notes)

Servings: persons

1 cup slivered almonds (4 oz.)
4 ounces Italian or sweet French bread
1 cup lightly packed fresh basil leaves, rinsed and drained
1 jar (7 1/4 oz.) or 1 cup peeled roasted red peppers
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
About 2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons brandy (optional)
2 tablespoons Spanish or other paprika (see notes)
1 tablespoon minced garlic
About 1/2 teaspoon kosher salt
About 1/3 cup clam juice
2/3 cup extra-virgin olive oil
About 1/2 teaspoon cayenne (if using sweet paprika; see notes)

1
Spread almonds in a 10- by 15-inch baking pan. Bake in a 350u00b0 regular or convection oven, shaking pan occasionally, until golden, 8 to 10 minutes.
2
Trim crusts from bread; reserve for another use or discard. Cut bread into 1-inch chunks; you should have about 3 cups.
3
In a food processor, whirl nuts until finely chopped. Add bread, basil, red peppers, tomato paste, lemon juice, 2 tablespoons vinegar, brandy (if desired), paprika, garlic, and 1/2 teaspoon salt; whirl until peppers are pureed.
4
With motor running, gradually add 1/3 cup clam juice and whirl until incorporated, then gradually add olive oil; process until smooth. Taste, and add cayenne and more salt and vinegar if desired. If thicker than desired, whirl in a little more clam juice. Scrape into a bowl. Let stand about 20 minutes for flavors to blend before serving.
5
Nutritional analysis per tablespoon.

612

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 14 ingredients. The key ingredients include: 1 cup slivered almonds (4 oz.), 4 ounces Italian or sweet French bread, 1 cup lightly packed fresh basil leaves, rinsed and drained, 1 jar (7 1/4 oz.) or 1 cup peeled roasted red peppers, and more.

Yes, Romesco Sauce falls under the Seafood 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.

Romesco Sauce

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