I like to think of romesco sauce as Spain’s answer to pesto. The tomato and roasted bell peppers lend sweetness, almonds give it a nutty richness, bread provides texture, and smoked paprika and cumin round it all out with a subtle smokiness. This version was adapted from this recipe, featured in Bon Appetit. This vegan sauce can be served alongside non-meat mains, like tempeh, seared tofu, or grilled cauliflower steaks; drizzled over charred spring or green onions for a vibrant side dish; or combined with pasta cooking water for a luxurious pasta sauce. I decided to entertain the carnivore inside of me and serve it with breaded chicken cutlets.
1 medium tomato, rough chop (I used a grilled, peeled tomato leftover from a recent “grill night”)
1 1/2 roasted red bell peppers, rough chop
1 clove garlic
1/4 cup whole wheat breadcrumbs, or torn stale bread
2/3 cup slivered almonds, toasted
1 Tbsp smoked paprika
Kosher salt and freshly ground black pepper
3 Tbsp extra-virgin olive oil
1. Combine all ingredients, except for olive oil, in a food processor and whirl until mostly smooth.
2. Drizzle in the olive oil while the food processor is running. Add water to thin, if desired.
Notes: absolutely lovely, but I admit that I didn’t do a good job of recording exact ratios. The above was recorded from memory, and I will need to retest to recreate results.