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romesco sauce

08 May

Romesco is a smooth, rich sauce made from roasted red peppers and almonds.  This sauce can turn an everyday meal into a Wow! meal.  My carnivore used it on top of his flank steak.  My vegetarians used it on top of broiled cod.  I used it on top of broiled asparagus and salad greens.  It would be great on a baguette!

Romesco Sauce

  • 2 Tbsp. sliced almonds
  • 2 (3/4 ounce) slices whole-grain bread, torn into 2 inch pieces
  • 4 tsp. olive oil
  • 3 garlic cloves, chopped
  • 1/4 tsp. smoked paprika
  • 1 Tbsp. sherry vinegar
  • 1 (7 ounce) bottle roasted red bell pepper, drained
  • 1/8 tsp. salt

Preheat broiler to low.  Arrange almonds and bread on a baking sheet and broil for 1 minute or until lightly browned (watch carefully!).  Add almonds and bread to a food processor and process until coarsely ground.

Heat olive oil, garlic, and paprika in a small skillet over medium heat.  Cook for 1 minute or until garlic begins to brown.  Add garlic mixture, vinegar, bell peppers, and salt to bread mixture and process until smooth.  Makes 1 cup.

Recipe from Cooking Light, December 2011.

Using the Weight Watcher’s Recipe Builder, 1 1/2 Tbsp. sauce has 1 PointsPlus.

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One response to “romesco sauce

  1. Kristina

    August 11, 2012 at 7:40 pm

    I made this for steak and it was yummy!

     

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