Recipe Image

Smoked Almond Romesco

  • 10 m
  • 10 m
Marianne Williams
“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

    • 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

Directions

  • 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.
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