Romesco Sauce
Romesco sauce is smokey, savory, and full of roasted flavors. Almonds and olive oil provide a lovely creamy effect in this Catelonian spread. However, I gave it a little VF twist by substituting the traditional stale bread for beans in this version for more protein and a lovely creamy effect (the beans aren’t noticeable under all that roasted flavor–promise).
I like to make a big batch over the weekend and stick it in the fridge to spruce up our meals all week 🙂
How to use it
Pair it with anything grilled or roasted, use it as a dip with fresh veggies, smear it on toast, use it in sandwiches or as a salad dressing, or serve it with eggs or a tofu scramble. The options are endless.
I especially love this sauce as a dressing on buddha bowls and roasted veggie salads (roasted cauliflower, carrots, and potatoes are particularly good). Kale makes a good base for salads since it can stand up to hearty dressings better than fragile greens like spinach or lettuce. See this post for my one of my favorite roasted salads with romesco sauce.
Romesco Hummus Sauce
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.
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.
When the vegetables are well charred, take them out of the oven, and let them cool a bit.
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.
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Serving Size 1/8 batch
Servings 2
- 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.
Ingredients
Directions
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.
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.
When the vegetables are well charred, take them out of the oven, and let them cool a bit.
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.
[…] this post for romesco sauce to get the nutrition facts for the […]