I bought a NutriBullet Blender a few months ago and since then I’ve been blending things whenever I get the chance. One of my kitchen staples has been a nice jar of Romesco sauce. It’s creamy, nutty, and bright – it gives a pop to everything I’ve been cooking this summer.
It’s not uncommon that I keep a big batch of this sauce ready to go over zoodles and meatballs, grilled chicken, or roasted veggies. Honestly, making a big batch of this sauce and heating up zoodles in my Lagostina pan is one of my go-to dinner options after a busy day.
- 1 12-ounce jar roasted red peppers
- 4-5 plum tomatoes (canned is okay)
- 1 cup raw almonds
- 1/2 cup fresh flat leaf parsley
- 1-2 tablespoons olive oil
- 1 teaspoon salt (more to taste)
- 2 cloves garlic
- juice of half a lemon
- zest of one lemon
- Blend everything together until it’s no longer chunky, but not quite smooth. The almonds should add a nice texture to the sauce.
- Serve hot or cold over whatever you’re craving.
This recipe is very easy to adapt. Add or subtract flavors as you like, but the almonds are one of the focal points of the recipe.
This recipe is vegan, gluten free, and dairy free.
You can see what other dishes I’m cooking, here.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.