Cooking Lucid
Romesco Sauce
Catalan roasted red pepper and almond sauce with smoky paprika. Bold, nutty, and incredible with grilled fish, vegetables, and crusty bread.
Prep 10 min
Cook 20 min
Total 30 min
Serves 8
Ingredients
Step 1 — Roast and toast
- 2 red bell peppers
- ½ cup blanched almonds (toasted)
- 2 tbsp hazelnuts (toasted, skins removed)
- 3 garlic cloves
- 1 slice stale bread (toasted)
- 1 dried ñora pepper or 1 tsp smoked paprika
Step 2 — Blend
- 3 tbsp sherry vinegar
- ½ cup extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp kosher salt
Instructions
- 1
Roast peppers
Roast peppers until charred, then peel and seed. Toast almonds and hazelnuts. Lightly toast bread.
- 2
Blend
Blend peppers, nuts, garlic, bread, vinegar, paprika, and salt until a thick paste forms. Stream in olive oil until saucy.
- 3
Serve
Adjust salt and vinegar. Serve with grilled fish, roasted cauliflower, or as a dip for bread.
Nutrition per serving: 150 cal · 3g protein · 6g carbs · 13g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
