Romesco Sauce

Vegan

Yield: 6 servings
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins

Ingredients

2 red peppers (halved and cleaned out)

2 red chillies (de-stemmed)

1 medium onion (halved)

2 roma tomatoes (halved)

5 garlic cloves (peeled)

3 tbs olive oil (+ a drizzle)

1/2 cup fresh basil

1/2 lemon (juiced)

1 1/2 tbs red wine vinegar

2 teaspoons salt (+ more)

1 teaspoon pepper (+ more)

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon paprika  

3/4 cup unsalted raw almonds

some chopped scallions

Directions

1. Preheat your oven to 200 degrees C.

2. On a roasting pan add the red peppers, onion, tomatoes. Drizzle some olive oil on top and sprinkle salt and pepper to season. In some tin foil add the garlic cloves and red chillies, coat with a drizzle of olive oil and add some salt and pepper over top. Wrap up the tin foil and place it on the roasting pan.

3. Roast the veggies for 35 minutes.

4. In a blender or food processor, pulse the roasted veggies and garlic cloves, basil, lemon juice, red wine vinegar, salt, pepper, garlic powder, cayenne pepper, paprika, olive oil, and almonds together to your preferred consistency.

5. Sprinkle chopped scallions over top.*

6. Enjoy!

Notes

*do not skip out on the scallions!

I like to serve the sauce over rice with grilled portobello mushrooms.