Inspiration: I can and do eat pesto on everything. It’s not often that I don’t have a supply of it stashed away in the freezer for that random stuffed chicken breast or vegetable toss. But you know what? My basic sauce-that-I-can-throw-on-anything répertoire doesn’t go much further than that. How sad! I saw a post on bitchincamero about the under-use of romesco some time ago, and I’ve been meaning to try it ever since. The pesto in my freezer now has some company!
What we Loved: I was attracted to this particular romesco sauce because it doesn’t use bread in the ingredients, which many romesco sauces do. Being a low carb eater, that wouldn’t work for me! So being bread-free was the first plus for this recipe in my book. And as for the actual taste of the sauce, it couldn’t have been better! Melissa at bitchincamero calls it bold, and I can’t think of a better word. It’s super intense, with all kinds of punchy flavor from the red peppers, paprika, and garlic. Truly fabulous!
Helpful Hints: I paired this sauce with crab cakes, but I ended up thinking that it was too intense for the delicate (and expensive!) flavor of the crab. I’m thinking that it would work really well with something like grilled chicken. I’m also thinking that it would be great sandwiched in an omelet with some cheese and sauteed vegetables!
I made a few alterations to the recipe, but nothing major. Here’ s the recipe as I made it.
1/2 cup whole almonds
2 tablespoons extra virgin olive oil
16 oz jar roasted red peppers, drained
2 cloves garlic
1/2 teaspoon salt
1 teaspoon red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon sweet paprika
1. Set a pan over medium heat and add the almonds. Toast them in the pan, stirring occasionally, until they’re aromatic and starting to brown. Remove the almonds from the heat, and let them cool.
2. Add all of the ingredients to a blender or food processor, and pulse until smooth.