Smoked Almond Romesco

Smoked Almond Romesco

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From: EatingWell Magazine, March 2019

Give classic Spanish roasted red pepper sauce a flavor upgrade with smoked almonds. It's so versatile—use it as a topper for your favorite grain bowl, or as a sandwich spread or even a pizza sauce.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 (15 ounce) can diced fire-roasted tomatoes
  • 1 cup drained roasted red peppers
  • 1 cup smoked almonds
  • 1¼ cups torn toasted whole-wheat bread (1-inch pieces)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 medium cloves garlic, chopped
  • ½ teaspoon paprika
  • ¼ teaspoon honey
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Combine tomatoes, peppers, almonds, bread, oil, vinegar, garlic, paprika, honey and salt in a food processor. Process until almost smooth, about 30 seconds, scraping down the sides as needed.
  • To make ahead: Refrigerate for up to 5 days.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 65 calories; 4 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 1 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 236 IU vitamin A; 3 mg vitamin C; 22 mg calcium; 0 mg iron; 157 mg sodium; 7 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat

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