Equipment
- Food processor
- Blender
Ingredients
- 300 g jarred roasted red peppers Dry weight, drained
- 60 g unsalted roasted almonds
- 1 clove garlic
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 60 ml extra virgin olive oil
- salt to taste
Instructions
- Add all ingredients into a food processor (leaving out the salt). Pulse and blend into preferred consistency. I personally prefer some texture to my Romesco sauce for a bit of a chew.
- Taste before adding salt. If the sauce is too thick, add a splash of water and pulse again.
- Transfer for a bowl and serve