This versatile, very flavorful sauce comes from the Catalonia region of Spain; inspired by the Romesco Sauce from Trader Joe’s, this version is created by Melissa
Ingredients
✓ 1 (12 ounce) jar roasted red bell peppers in water, drained
✓ 3⁄4 cup sliced or slivered almonds (I like sliced almonds)
✓ 1⁄3 cup fresh flat-leaf parsley leaves
✓ 1⁄4 cup diced or crushed tomatoes (I like diced for more texture)
✓ 1 tablespoon almond butter
✓ 1 tablespoon red wine vinegar
✓ 5 cloves garlic
✓ 1 teaspoon paprika
✓ 1⁄2 teaspoon salt
✓ 1⁄2 teaspoon ground black pepper
✓ Optional: red pepper flakes or Sofritos blend from TJ’s for a little kick
Instructions
Put sliced almonds and garlic in a food processor and pulse a few times to break down almonds to about the size of bread crumbs. You want it fine, but not blended into the almond butter.
Add other ingredients in the food processor or blender until combined, scraping down the sides a couple times.
Serve on pasta, as crostini, atop a baked potato, over vegetables like potatoes, cauliflower or green beans, or as a dip with pita or veggie dippers.
