Roasted Almond Romesco

Cooking Light
Roasted Almond Romesco Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: about 3 tbsp.)


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1 1/2 ounces multigrain sandwich bread, crust removed, toasted
3 tablespoons unsalted dry-roasted almonds
1 (7-oz.) jar roasted red bell peppers, drained and rinsed
1 teaspoon sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh garlic
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon granulated sugar
2 tablespoons water


Active: 12 Minutes
Total: 12 Minutes

1. Tear bread into pieces; place in bowl of a food processor. Add almonds; process until coarse crumbs form. Add bell peppers and vinegar; process until almost smooth. Transfer to a bowl.

2. Heat a small skillet over medium. Add oil and garlic; cook until garlic is fragrant but not browned, about 1 minute. Remove from heat; stir in paprika, salt, and sugar. Add oil mixture and water to bell pepper mixture in bowl; stir well to combine.

Created date

August 2016

Nutritional Information

Calories 104
Fat 7.1 g
Satfat 0.7 g
Monofat 4.6 g
Polyfat 1.4 g
Protein 3 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 235 mg
Calcium 53 mg
Sugars 3 g
Est. Added Sugars 1 g