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Romesco

Yields2 ServingsTotal Time40 mins

A rich, fragrant, smokey Catalonian-style sauce perfect for anything charred, grilled, or roasted. This healthier version goes light on the oil and swaps bread for beans.

Ingredients
 2 red bell peppers
 2 vine ripened tomatoes
 1 head garlic, top chopped off
 ½ cup whole almonds
 2 tbsp extra virgin olive oil
 1 can small white beans, drained and rinsed very well
 2 tsp smoked paprika
 ½ tsp cayenne pepper
 ¼ tsp salt (+ more as needed. I like to add 1/2 tsp total.)
Preparation
1

Pre-heat the oven to 450 F. Wash the vegetables while it heats. Cut the top off the garlic so that a bit of each clove is exposed, then smear the top of the garlic head with olive oil. You should only need 1/4 tsp or so. Wrap the garlic head in aluminum foil.

2

Cover a baking sheet with parchment paper, and place the vegetables on it. Place the baking tray and the garlic in the oven to roast for 40 minutes or until the vegetables are well charred.

3

When the vegetables are well charred, take them out of the oven, and let them cool a bit.

4

De-seed the roasted peppers and core the roasted tomatoes. Squeeze the roasted garlic from its peel. Add the vegetables and all the other sauce ingredients to the blender. Blend until smooth. Adjust salt as needed. Store in the fridge up to a week.

Nutrition Facts

Serving Size 1/8 batch

Servings 0

Amount Per Serving
Calories 128
% Daily Value *
Total Fat 7g11%
Potassium 630mg18%
Total Carbohydrate 24g8%

Dietary Fiber 8g32%
Sugars 3g
Protein 9g18%
Vitamin A 29%
Vitamin C 86%
Calcium 24%
Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.