A Zesty Roasted Red Pepper Romesco

Updated: 7 hours ago


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:

  1. 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.

Roasted Red Pepper RomescoRPL
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