A wickedly zestful and nutritious roasted red pepper romesco is another example of using real food to flavour real food. I typically would have used basil for this; however, I find mint gives it an earthy sweetness and a little more bite. This can be used as a dip, sauce for veggies or pasta or as a spread — I sometimes even eat it straight up. Feel free to use jarred roasted peppers.
Makes about 1 cup
Ingredients
4 medium roasted red peppers
1 garlic clove or 2–3 cloves roasted
4–5 sundried tomato pieces
4 green olives, pitted
2 tablespoons extra virgin olive oil
2–4 ounces almonds
2 scallions, cut into thirds
6–8 sprigs of fresh mint
½ teaspoon smoked paprika
¼–½ teaspoon sea salt
¼–½ teaspoon black pepper
1 heaping teaspoon of tomato paste
Juice of half a lemon
Directions:
Place all ingredients in a blender or small food processor and blitz until you have a slightly coarse texture. This keeps for about a week or two in the refrigerator.
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