Romesco sauce served in a bowl

Romesco sauce

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Prep: 10 mins Cook: 4 mins

Easy

Serves 8 as a dip

Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce 

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal143
  • fat13g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein4g
  • salt0.4g
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Ingredients

  • 100g blanched almonds
  • 200g roasted red peppers from a jar, drained
  • 1 garlic clove
  • 1 tbsp sherry vinegar, plus extra to season (optional)
  • 1 tsp smoked paprika
  • 50ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. 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.

  2. Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.

  3. 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.

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