Romesco Sauce

Name: Romesco Sauce
Total time: 15 min
Yield: Makes 1 cup
Ingredients: 1 (12-oz.) jar roasted red bell peppers, drained; ⅓ cup chopped toasted pecans; 2 garlic cloves, sliced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; ½ teaspoon sugar; ¼ teaspoon salt; .13 teaspoon ground red pepper

1 Rating
1 Review

Toasted pecans add a Southern twist to this rustic puree of roasted peppers, garlic, and olive oil. We love it on anything grilled. Or try it tossed with hot cooked pasta or spread on a crusty baguette.

Recipe by Southern Living June 2013

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Jennifer Davick; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:

15 mins

total:

15 mins

Yield:

Makes 1 cup

Ingredients

1 (12-oz.) jar roasted red bell peppers, drained
⅓ cup chopped toasted pecans
2 garlic cloves, sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon sugar
¼ teaspoon salt
.13 teaspoon ground red pepper

Directions

Step 1

Process all ingredients in a food processor until smooth.

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AmyNJames

06/17/2013

Delicious & pretty!!! I made this as a dip for chicken and we loved it. We had it for leftovers the next day three ways: stirred in with jarred Alfredo sauce and served with pasta; served on tortellini pasta; and served on toasted French bread. Loved it!!!

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Romesco Sauce

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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Romesco Sauce

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Romesco Sauce

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Romesco Sauce