Romesco sauce is my favorite to add to any dish because it goes with everything!
✔️on chicken
✔️on fish
✔️on pork
✔️on eggs
✔️on roasted veggies
✔️as a dip for raw veggies
✔️on salads
✔️on bread
✔️use as a pasta sauce
✔️or by the spoon as a cold soup!
It is so versatile!!
Not to mention, it’s loaded with immune boosting compounds from the red pepper and garlic.
The typical romesco sauce uses bread as a filler, but my gluten-free version uses pistachios to give it a warm, nutty depth of flavor.
Ingredients:
3 red bell peppers
2 large beefsteak tomatoes
4-5 cloves of garlic
1 onion
5 tbsp olive oil
1 tbsp sherry vinegar
2 tsp salt
1/2 cup shelled pistachios
Directions:
Preheat oven to 400F.
Deseed the red pepper, chopped the top off of the head of garlic, and cut the onion in half after removing the outer layer.
Place the red pepper, tomatoes, garlic head (cut side up) and onion on a baking tray. Drizzle with olive oil and sprinkle with 1 tsp of salt. Roast in the oven for 30 minutes.
Once roasted, remove 4-5 cloves of garlic from the head of garlic.
Place the vegetables, olive oil, vinegar, salt and pistachios in a food processor and process until smooth. Additional olive oil can be added to help blend if needed. Enjoy!
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