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Whole30 Romesco

March 20, 2018 By msmart 3 Comments

Romesco

Romesco to the rescue. I’m a sucker for a snack platter: Colorful crudité, cheese, fruit, you name it. It’s a choose-your-own-adventure way of eating. Just put out all the options and let everyone dig in. Case in point, this Whole30 red pepper romesco with colorful veggies ready for dipping. Beautiful enough to set out for dinner party guests and easy enough to throw together for NCAA snacking, romesco should be your new favorite sauce.

RomescoTraditional romesco is typically thickened with almonds and crusty bread, and it’s a great way to use up the dry end of a rustic loaf. Since I wanted my romesco gluten-free, I decided to skip the bread altogether. I’ve since taught the recipe in cooking classes, served it sprinkled on roasted vegetables or dolloped on a plate under crispy roast chicken. Everyone loves it, and when they find out it’s dairy-free, gluten-free and Whole30, they dig in for another helping.

Romesco is a natural with roasted baby potatoes, alongside grilled steak or slathered on a turkey sandwich — the possibilities are almost endless. Since this can be made a couple days ahead, you should make it if you’re hosting Easter brunch or dinner. It’s so delicious, no one will even realize they’re eating super clean.

 

Romesco
Print Recipe

Red Pepper Romesco

Serve this colorful red pepper sauce as a dip for a vegetable platter, or alongside roasted vegetables, chicken, fish or steak. 
Course: Appetizer
Cuisine: Spanish
Author: Marcia W. Smart

Ingredients

  • 2 red bell peppers or a 12-ounce jar of roasted red bell peppers, drained
  • 1 shallot diced
  • 2-3 garlic cloves minced, about 1 tablespoon
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 3 tablespoons tomato paste
  • 1/2 teaspoon paprika smoked or regular
  • 1/4 cup parsley chopped
  • 1 cup almonds toasted (I use raw unsalted almonds, roasted almonds are fine too)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 tsp kosher salt
  • Freshly ground pepper
  • 2-3 tablespoons water optional

Instructions

  • If using fresh bell peppers, roast the pepper directly over a gas flame or under a preheated broiler, turning until charred all over. Seal in a paper bag and let cool. Discard the charred skin, stem and seeds. Coarsely shop the bell pepper.
  • In a food processor combine the roasted pepper, shallot, garlic, vinegar, tomato paste, paprika, parsley, almonds, olive oil, salt and pepper. If the dip seems too thick, thin it out with a little water. Taste for seasoning.
  • MAKE AHEAD
  • The romesco sauce can be refrigerated for up to 3 days. Let return to room temperature before serving.

Filed Under: All Recipes, Appetizers and Snacks, Condiments, Dairy-Free, Gluten-free/Gluten-free adaptable, Grain-free, Sauces and Salsas, Uncategorised, Whole 30 Tagged With: crudite, Easter appetizer, romesco, vegan appetizer, veggie dip, veggie tray, Whole30 appetizer, Whole30 snack

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Comments

  1. Megan Davis

    March 26, 2018 at 12:22 am

    This romesco sauce recipe is SO SO good. I made it this weekend before hosting a few families for a fishing/outdoor weekend. We devoured it!! Even the kids like loved it. Had it with crudites and then put the last bit on top of steak. I made it using a jar of roasted red peppers and smoked paprika . . . perfect and easy! It was so nice to serve a dip that didn’t include mayo or cheese.

    Reply
    • msmart

      March 26, 2018 at 2:37 am

      Thanks so much, Megan! I’m so happy everyone loved it.

      Marcia

      Reply
  2. Terry

    December 11, 2019 at 3:55 pm

    I’m a little shy of a cup of almonds. Do you think I could mix almonds and pecans to get a cup?

    Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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