Romesco Sauce

One of the most versatile and colorful sauces, and the easiest freaken way to impress people. Serve alongside roasted veggies for a simple and delicious meal. (btw this recipe is in no way traditional, but it is inspired by the incredible Catalan sauce that pairs so well with calçots)

1 jar(200g) roasted red peppers, drained

1 garlic clove (I prefer to roast mine beforehand, but raw is fine!)

1 tablespoon sherry vinegar (or lemon juice or red wine vinegar)

1/2 veggie bouillon cube (optional, but recommended)

1/4 teaspoon salt (I like sea salt flakes)

2 tablespoons EVOO

1/4 cup almonds

1). Add all of the above ingredients to a food processor and pulse until just combined. You can also use your immersion blender, just be sure to pulse because you want the sauce to be combined well but not overblended.

2). Pour into a serving dish, and top with whatever you have on hand! I sprinkled some everything-but-the-bagel seasoning on top and added a few cilantro leaves. You can serve the sauce with roasted veggies, artichokes, drizzle on top of salads, on a sandwich… the options are endless!

*I play around with this sauce quite a bit, depending on what I have on hand. Sometimes I’ll sauté up some tomatoes and add that in, add in a few sun-dried tomatoes or even some smoked paprika. If I’m out of almonds I’ll use cashews, walnuts, or even hazelnuts.