There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment--a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich.
This recipe goes with Grilled-Vegetable Sandwich with Romesco Sauce
More From Cooking Light
- Calories: 35
- Fat: 2.6g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.4g
- Protein: 0.7g
- Carbohydrate: 2.4g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 54mg
- Calcium: 6mg
- 1 large red bell pepper
- 1/3 cup blanched almonds (about 1 1/2 ounces)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 4 plum tomatoes, quartered and seeded
- 2 (1-inch-thick) slices Italian bread, toasted (about 2 ounces)
- 3 garlic cloves, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or white wine vinegar
- Preheat broiler.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
- Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.
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