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This garlicky, red-peppery, tomatoey, smoky, nutty, tasty sauce originated in the city of Tarragona, Spain. This is the perfectly portioned, quick & dirty, less-than-authentic version. It is delicious on veggie burgers, cooked vegetables, or meat & eggs (if you eat them).

Quick Romesco Sauce

  • Servings: Makes 6 Servings
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Each Serving Contains:

  • 1 fat serving (from the nuts and oil)
  • 1 serving of condiments (similar to marinara or salsa)

Ingredients

  • One 12-ounce jar roasted red peppers, water drained
  • 5.5-ounce can tomato paste
  • 2 oz raw almonds, hazelnuts, or pine nuts (4 fat servings)
  • 1 oz (or 2 tablespoons) of olive oil (2 fat servings)
  • 1 teaspoon salt (adjust to taste)
  • 3 cloves garlic
  • 1-2 tsp mild smoked paprika (to taste)
  • 3 tbsp red wine vinegar (or substitute lemon juice)
  • 1/4 cup flat leaf parsley (optional)

*Adjust these quantities as needed for your own individual food plan


Directions

  1. Blend all ingredients in a high-powered blender until desired smoothness.
  2. Portion into 6 equal-sized servings. Each one counts as a fat serving and a condiment.

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