Roasted Pepper and Almond Romesco
Inspired by techniques from NYT Cooking and Serious Eats.
Grilled tomatoes and roasted peppers blended with toasted almonds, bread, garlic, smoked paprika and olive oil.
Always check the labels of the products you use.
Method
- 1
Char the tomatoes. Grill the tomatoes on the lined tray under a high grill for 3-4 min on each side until blackened in spots. Cool, then peel and core.
- 2
Grind the nuts. Pulse the garlic in the food processor, then add the almonds, bread, paprika and chilli flakes and pulse to coarse crumbs.
- 3
Blend. Add the tomatoes, peppers, vinegar, salt and parsley and pulse. With the motor running, drizzle in the oil until the sauce is thick with a little texture.
- 4
Serve. Spoon alongside grilled spring onions, roasted vegetables, chicken or fish.
Storage
Keep covered in the fridge for up to 5 days; bring to room temperature before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- grill (broiler)
- foil-lined baking tray
- tongs
- food processor
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 138 kcal |
| Protein | 2.9 g |
| Carbohydrate | 7 g |
| of which sugars | 1.5 g |
| of which free sugars | 0.3 g |
| Fat | 11.6 g |
| of which saturates | 1.3 g |
| Fibre | 2.1 g |
| Salt | 1.29 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
