This delicious red pepper romesco sauce recipe is made without bread and is vegan, paleo, Whole30 and gluten-free friendly. It can be used as a dip, sauce, salad dressing and a condiment with fish and seafood, grilled meats, roasted or grilled vegetables, in wraps and more.
Ingredients
- 1 cup pickled red peppers sliced, something similar to this
- 1/2 cup almond flakes, toasted
- 2 cloves garlic diced
- Juice of 1/2 lime or lemon
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 tsp salt
Instructions
- For this sauce recipe, I used a food processor. Add all ingredients and whiz together to process.
- Stop and open the lid a couple of times to scrape the bits off the sides and to stir the sauce slightly, then whiz again to make sure everything is incorporated and blended.
- The Romesco sauce doesn't have to be completely smooth, it should have a little texture. Store leftover sauce in the fridge for 4-5 days.
Notes
If you don't have a food processor, you can use a blener or chop everything by hand very finely and mix together. It will be more like a salsa sauce.
Nutritional information is calculated for around 1/4 of the recipe or 1/4 cup of sauce.
Nutrition
Serving: 0.25 cup | Calories: 231kcal | Carbohydrates: 6g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 626mg | Potassium: 188mg | Fiber: 3g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 1mg
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