Spanish · sauce

Sun-Dried Tomato Romesco

Name: Sun-Dried Tomato Romesco
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 1/4 cup hazelnuts; 1/4 cup roasted almonds; cup freshly grated Parmesan cheese; 2 cloves garlic, minced; 1 whole 12 oz. jar roasted red peppers (or about 2- 3 fresh red bell peppers, roasted); 1/4 tablespoon c. sun-dried tomatoes, packed in oil (or ¼ c. soft sun-dried; 2 tablespoons red wine vinegar, according to desired consistency; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper (or more, to taste)

“Sun-Dried Tomato Romesco could be just the gluten free and primal recipe you've been looking for. One portion of this dish contains approximately 45g of protein, 65g of fat, and a total of 897 calories. For $5.93 per serving, you get a sauce that serves 1. 1 person were glad they tried this recipe. If you have garlic, salt, roasted peppers, and a few other ingredients on hand, you can make it. This recipe is typical of European cuisine. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is tremendous. If you like this recipe, you might also like recipes such as (Vegan!) Sun-Dried Tomato Fettuccine Alfredo + How To Make Your Own Sun-Dried Tomatoes, (Vegan!) Sun-Dried Tomato Fettuccine Alfredo + How To Make Your Own Sun-Dried Tomatoes, and (Vegan!) Sun-Dried Tomato Fettuccine Alfredo + How To Make Your Own Sun-Dried Tomatoes.”

total: 45 min
effort: Easy
serves: 1
ratings: New

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Ingredients

Serves 1

Hazelnuts¼ cup
Roasted almonds¼ cup
Parmesan cheese1 cup
Garlicminced2 cloves
Roasted peppersor about 2- 3 fresh red bell peppers, roasted12 oz
Sun-dried tomatoespacked in oil (or ¼ c. soft sun-dried¼ tbsp
Red wine vinegaraccording to desired consistency2 tbsp
Salt¼ tsp
Pepperor more¼ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Combine hazelnuts, almonds, Parmesan, and garlic in a food processor. Pulse until finely ground.
2
Add roasted red peppers, sun-dried tomatoes, vinegar, salt, and red pepper.
3
Process until smooth, or desired consistency.