Similar to basil pesto, is Romesco a condiment or a sauce ? It too is both. By swapping out the bread crumbs for extra raw almondsI have adapted this recipe to suit my keto diet and it is a winner. It goes really well with roasted meats, vegetables and fish and can be used as a dip or spread.
This Spanish Romesco is made from roasted red peppers, raw natural almonds, balsamic vinegar, extra virgin olive oil and smoked paprika. I keep this as a staple in my fridge so it’s always on hand to add a quick, slightly smokey savoury flavour boost.
Roasted Pepper Romesco
Course: Condiment, SauceCuisine: SpanishDifficulty: BeginnerServings
1
Table spoonPrep time
15
minutesCooking timeminutes
Calories
60
kcalIngredients
2 Red Peppers ( Capsicum / Bell Pepper )
1 Cup raw natural Almonds
1 clove Garlic
1 Table spoon Balsamic Vinegar
2 Table spoon extra virgin Olive Oil
1 Tea spoon Smoked Paprika
Pinch of salt and pepper
Directions
- Oil the peppers. Roast in air fryer to blister the skin. Allow to cool and then deseed and peel. Then place the peeled peppers into a Nutri Bullet style Blender. Refrain from blending at this point.
- Add the almonds, garlic, balsamic, olive oil, smoked paprika, salt and pepper to the Nutri Bullet style blender.
- Now blend for 30 sec until a smooth paste is formed
- Transfer to an air tight container. Keeps in the fridge up to 5 days
Recipe Video
Notes
- This recipe will yield about 2 cups
- If you don’t have an air fryer you can also roast in hot oven, grill on a BBQ or place directly onto a naked flame if you have a gas cook top to blister the skin
- More authentic recipes call for hazelnuts (which I love) and Sherry vinegar. I did not have these in my cupboard the day I made this so I used balsamic vinegar and extra almonds instead.
- Original recipe calls for bread crumbs. If you are GF substitute gluten free bread that works really well or do what I have done add extra almonds
