Nut-Free Romesco Sauce
Discover a bold twist on a beloved classic with Nut-Free Romesco Sauce, a perfect blend of smoky, tangy, and savory flavors—minus the traditional nuts! This vibrant Spanish-inspired sauce starts with perfectly roasted red bell peppers and fire-roasted tomatoes for a rich, smoky base, enhanced by garlic, smoked paprika, and cayenne for a subtle kick. Sunflower seeds and bread crumbs stand in as nut-free alternatives, providing a luxurious texture without compromising flavor, while fresh parsley adds a pop of color and earthiness. Ready in just 35 minutes, this versatile sauce is perfect for drizzling over roasted vegetables, pairing with grilled meats, or as a dip for crusty bread. Whether accommodating allergies or simply seeking something new, this homemade, nut-free romesco sauce is sure to become your new favorite condiment.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 4 tablespoons olive oil
- 3 large garlic cloves
- 1 15-ounce can canned fire-roasted tomatoes
- 2 tablespoons red wine vinegar
- 1.5 teaspoons smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup sunflower seeds
- 0.5 cup bread crumbs
- 0.25 cup parsley leaves
Instructions
Preheat your oven's broiler on high and line a baking sheet with foil.
Cut the red bell peppers in half lengthwise, remove the seeds and core, and place them skin side up on the prepared baking sheet.
Broil the peppers for about 10 minutes, or until the skins are charred and blistering. Remove from the oven and transfer to a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes.
While the peppers are steaming, heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic cloves and sauté until fragrant and tender, about 2 minutes. Set aside.
Once the peppers are cool enough to handle, peel off the charred skins and discard them.
In a blender or food processor, combine the peeled bell peppers, sautéed garlic, canned fire-roasted tomatoes with their juice, red wine vinegar, smoked paprika, cayenne pepper, sea salt, and black pepper.
Blend until the mixture is smooth.
Add sunflower seeds, bread crumbs, and parsley leaves to the blender. Pulse until the mixture is well combined but still slightly textured.
With the machine running, slowly drizzle in the remaining olive oil until the sauce is thickened and emulsified.
Taste the sauce and adjust seasoning with additional salt or vinegar if necessary.
Transfer the sauce to a bowl or a glass jar. It can be served immediately or stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 33.3 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
