This recipe is an easy weeknight meal using a really good quality premade Romesco Sauce like Mediterranean Sauces Moli de Pomeri or making your own with mostly pantry ingredients.
Romesco is a tomato-based sauce originating in Catalonia, Spain. It is used as a dip for bread, it tops grilled fish or meats and vegetables. We love it in our Romesco Chicken Sandwich and Brown Butter Scallops with Romesco Sauce.
Romesco Sauce
Allergy Alert: There are almonds in original Romesco Sauces. Sunflower or pumpkin seeds can be substituted if there is a nut allergy. If you prefer no nuts or seeds, cauliflower is a good option. 2/3 cup (100 gr) of sunflower seeds will add 4 more CHO to the total.
Son and Chef, Jobert roasts and skins the peppers. When we make Romesco, we use jarred roasted peppers and fire-roasted tomatoes.
There are very few Carbs in Romesco, purchased is equivalent to the recipe below.
Ingredients
- 12 oz (340 ml) jar roasted peppers, drained (or 2 large peppers roasted and skinned) 6 CHO
- 14 oz (398 ml) can fire roasted tomatoes, well drained (162 gr , drained) 6 CHO
- 2/3 cup (100 gr) almonds (4 CHO/1/2 cup/50 gr) 8 CHO
- ¼ cup parsley
- ¼ cup olive oil
- ½ tsp. Kosher salt
- 1 tsp. smoked paprika
- ¼ tsp. red pepper flakes more if desired
- ¼ tsp. garlic minced
- 2 TBSP fresh lemon juice
- 1 tsp. sherry vinegar or red wine vinegar
TOTAL CHO 20 CHO
- TOTAL WEIGHT 540 GRAMS
- 20 CHO DIVIDED BY 540 GRAMS = .037 CHO/GRAM
- 1 TBSP = 15 GRAMS (.037 CHO x 15 GR) .555 CHO/TBSP
- ¼ CUP = 4 TBSP (.555 CHO x 4) 2.22 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- If roasting the peppers, see our Roasted Peppers recipe, otherwise drained jarred peppers and blot dry with paper towel.
Drain fire-roasted tomatoes as best you can, gently shaking them in the sieve a few times.
Roughly chop (or pound with a meat tenderizer) almonds and parsley. If using sunflower or pumpkin seeds, roast them before hand, and if any of them are salted reduce or eliminate salt and adjust seasoning once blended.
- Add all ingredients to a food processor and blend until smooth.
- Adjust seasonings as you wish. Some like more red pepper flakes, add them as you wish. The flavours develop and we usually make Romesco the day before serving.
- This recipe makes a lot, it will store well in the refrigerator for up to 5 days or can be frozen in small airtight mason jars.
