Romesco Sauce

spanish/portuguese sauce tomato vegetarian quick & easy low cal almond low cholesterol vegan paprika bon appétit

Ingredients

1 large roasted red bell pepper from a jar

1 garlic clove, smashed

1/2 cup slivered almonds, toasted

1/4 cup tomato purée

2 tablespoons chopped flat-leaf parsley

2 tablespoons Sherry vinegar

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Ingredient info: Smoked paprika is available at most supermarkets. The Spanish type, sometimes labeled Pimentón Dulce or Pimentón de La Vera, is sold at specialty foods stores and latienda.com.

Method

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.