The first time I ever heard of romesco sauce was about a year ago, when I stopped into Noodles & Company on my lunch break because I heard they served zucchini noodles. I was intrigued – zoodles topped with a magical-sounding sauce containing almonds, roasted red peppers, garlic, and spices. It did not disappoint! The bold and flavorful sauce won me over, and I was on a mission to recreate this delicious dish.
I tried a few different variations and this one came out the best. Plus, it’s super easy to prepare! All you need is a food processor or high-speed blender. Choose organic ingredients when possible to ensure you’re still eating clean while enjoying this tasty sauce. The addition of cannellini beans adds protein as well as a nice creamy texture, while the bold flavors of the fire roasted red peppers and smoked paprika really make this sauce pop!
I’ve used this a number of ways – it makes a fabulous dip for raw or blanched vegetables (I used blistered shishito peppers, raw carrots, and blanched asparagus for a friend’s party appetizers). This makes a hearty sauce to top zoodles and meatballs. I also love it on white fish such as halibut. It’s also delicious smeared on crusty bread or with crackers.
- 1 15-oz. can cannellini beans, drained
- 12 oz. roasted red peppers from a water-packed jar, drained
- 2 large garlic cloves, peeled
- 1/2 cup raw almonds
- 1/3 cup tomato paste
- 1/4 cup flat-leaf parsley leaves, chopped
- 2 Tbsp. red wine vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes, to taste
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
Using a food processor or high-speed blender, add all of the ingredients and blend until smooth and creamy.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 152mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 4g
Nutritional information is an estimate and may vary per preparation.