- Serving: 8 as a dip
Nutrition facts (per portion)
- Calories: 143
- Fat Content: 13g
- Saturated Fat Content: 2g
- Carbohydrate Content: 2g
- Sugar Content: 1g
- Fiber Content: 0g
- Protein Content: 4g
- Sodium Content: 0.4g
Romesco sauce
Ingredients
- almonds - 100g blanched almonds
- red-peppers - 200g roasted red peppers from a jar, drained
- garlic-clove - 1 garlic clove
- sherry-vinegar - 1 tbsp sherry vinegar, plus extra to season (optional)
- smoked-paprika - 1 tsp smoked paprika
- olive-oil - 50ml olive oil
Instructions
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into afood processorwith the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Vegetarian barbecue recipe for 8 as a dip people, takes only 4 mins; recipe has almonds, red peppers, garlic clove, sherry vinegar, smoked paprika and olive oil.
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