Romesco is a raw red pepper and almond sauce that originates from Spain. Gaby from What's Gaby Cooking shares her healthy version with Foodista readers. Roasted almonds are pureed with jarred roasted red peppers, paprika, vinegar and bread to make a flavorful dip for vegetables. Romesco is a delicious alternative to hummus or blue cheese dip. You can also rub it on fish or chicken.
Toasted and Roasted Almond Romesco Dip
Courtesy of What's Gaby Cooking
Serves 6 to 8
For the romesco:
4 tablespoons almond oil or olive oil
1 1-inch thick slice of crusty French bread, torn into pieces (yields about 1/2 cup)
1/2 cup whole natural almonds
1 12-ounce jar roasted red bell peppers (about 8 ounces once drained)
1 tablespoon red wine vinegar or sherry vinegar
1 tablespoon smoked or sweet paprika
3 garlic cloves
1/4 cup loosely packed fresh parsley Kosher salt and freshly cracked black pepper to taste
Fresh carrots, sliced
Fresh celery, sliced
Fresh bell peppers, sliced
Fresh radishes, sliced
Fresh cucumbers, sliced
In a small skillet, heat oil over medium high heat. Add the torn pieces of bread and whole natural almonds and toast for 2 – 3 minutes until the bread starts to turn golden brown. Once toasted, let the mixture cool. Transfer the entire content of the skillet to a high-powered food processor or blender. Add drained red bell peppers, vinegar, paprika, garlic and parsley and pulse for 2 minutes until smooth. Taste and season with salt and pepper as needed. Pulse to combine. Serve with assorted fresh, sliced vegetables as a dip. Any leftovers can be used as a sauce for pasta, chicken, fish or red meat.
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