Quick and easy Romesco Sauce
A beautiful sauce from roasted red peppers and toasted almonds. Served cold for dipping or hot in a pasta sauce!
- 375 g roasted red peppers I used a jar of these in a sweet vinegar brine
- 50 g Almonds, toasted
- 2 Slices rustic style white bread
- 2 tbsp olive oil, extra virgin, plus extra for drizzling
- 1 tbsp red wine vinegar
- 2 tsp smoked paprika
- 1 handful flatleaf parsley finely chopped
- 1 tsp sea salt flakes
drizzle olive oil over 2 slices of the rustic white bread and stick under the grill until toasted. Flip the slices and repeat. Leave to cool.
add your almonds to a frying pan and toast over a medium heat for 3 minutes. Don't burn them - move the frying pan around every now and again to help this. Allow to cool.
Add the toast, toasted almonds and all other ingredients to a blender and blend thoroughly.
Either serve immediately with crudités of vegetables, toasted pitta bread or whatever you like to dunk OR spoon into a jar and keep in the fridge until you're ready for it.