My love for Romesco sauce started when I worked in a tapas restaurant, they served it with patatas bravas. I might have ordered these every night when I was pregnant with my first babe with a side of sautéed spinach and garbanzo beans. So good!
This dip is so versatile. Use it on veggie burgers/wraps/bagels, toasted baguette, fresh veggies, roasted potatoes, spread it on a lentil loaf or just eat it with a spoon! Whenever I make a batch, I usually add a scoop to every meal until it’s gone. And it doesn’t last long in my house! It’s PACKED with flavor, nutrients and is just really pretty – which is obviously really important.
You can easily make this recipe gluten-free by subbing the piece of bread with a gluten-free bread of your choice. I have used rice bread when making this recipe, and it tastes the same!
- 1 can tomato paste- 6 oz
- 1 jar roasted red peppers- 12 oz
- ½ cup raw almonds
- 3-4 cloves garlic
- 1 slice bread- I like to use the "butt" of the loaf
- 1 handful fresh parsley
- 2 Tablespoons Nutritional Yeast
- 4 Tablespoons ACV (apple cider vinegar) or Red wine vinegar
- 1 teaspoon paprika (or smoked paprika)
- 3 Tablespoons liquid- I used the water from the roasted pepper jar- could use filtered water or XVOO
- Himalayan salt- to taste
- Place garlic, almonds and bread into blender/food processor (I used the Ninja) and pulse until all ingredients are broken down. See below photo for visual.
- Add remaining ingredients into blender/food processor and blend for 1 minute, remove lid/scrape sides and blend again or another minute.