Romesco Sauce
Ingredients
8 oz. jar
roasted red bell peppers, drained
½ oz.
fresh basil leaves
2 oz.
slivered almonds
3 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for storing
3 cloves
garlic
½ tsp.
kosher salt
Directions
- In a food processor, pulse all ingredients together until well blended but still slightly chunky.
- Cover with a thin layer of olive oil; store in the refrigerator for up to 3 days.
Tasty Tip:
- This also makes a delicious alternative to traditional basil pesto on pasta, sandwiches and wraps. It even makes a delicious veggie burger topper, as in our recipe for Portobella Burgers Romesco.
