Romesco Sauce

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Serve this sauce over pasta, and garnish with parsley sprigs.

Yield: 4 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 40%
  • Fat: 1.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 3.6g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 64mg
  • Calcium: 11mg

Ingredients

  • 4 cups (1-inch) pieces red bell pepper
  • 1 cup fat-free, less-sodium chicken broth
  • 2 teaspoons olive oil
  • 3/4 cup (1-inch) cubed white bread (about 1 [1-ounce] slice)
  • 1/4 cup slivered almonds
  • 1 tablespoon sherry vinegar
  • 1 (14.5-ounce) can diced tomatoes, undrained

Preparation

  1. Combine bell pepper and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until very tender.
  2. Heat oil in a large nonstick skillet over medium heat. Add bread; cook 2 minutes or until lightly browned, stirring frequently. Add almonds; cook 1 minute or until nuts are lightly browned, stirring constantly. Place bell pepper mixture, nut mixture, vinegar, and tomatoes in a blender; process until smooth. Pour pureed mixture into pan; cook 3 minutes or until thoroughly heated.
  3. Note: Store in refrigerator for up to 1 week or in freeze for up to 1 month.
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