For the first time in a long time, I feel like I can finally breathe again. I haven’t mentioned this here on the blog before, but behind the scenes for the past few months, I’ve been working on my next cookbook and I think I can finally say that it is going to be amazing!!
I put the final touches on it this week and I can’t wait for you to see it when it comes out this fall… in hard copy!!! There will definitely be more details to come, but in the meantime, it’s time to talk about romesco sauce.
Have you tried romesco sauce before? If not, you’re missing out and it’s time to change that. Romesco sauce is a red sauce from Spain that (traditionally) blends nuts together with roasted red peppers, breadcrumbs, olive oil, vinegar, and smoked paprika. I was first introduced to it in a steak salad from Sun Basket (seriously love their meals!) and I’ve been in love with it ever since.
However, it wasn’t until a few weeks ago that I realized how incredibly easy it is to make from scratch. It all starts with roasting a red bell pepper and some tomatoes, followed by blending them with some almonds and spices, then – voila! You have romesco sauce!
This creamy, dreamy romesco sauce is incredibly addictive when served over grilled vegetables, a steak, or an omelet. I’ve also started using it in place of salad dressing and it’s a great way to spice up an otherwise boring salad!
I could go on and on about how much I love romesco sauce, but I think it’s time to get to the recipe. Last week I picked up a beautiful bunch of broccolini from the farmers market that was just begging to be topped with this sauce so that’s what I’m sharing with you today. Serve this with your favorite protein source of choice for a complete meal.
- 1 red pepper, halved
- 1 cup cherry tomatoes
- 1 tablespoon apple cider vinegar
- ⅓ cup raw almonds
- 1 clove garlic
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- 1½ pounds broccolini
- 1 tablespoon coconut oil
- Course sea salt and pepper, if desired
- Set oven to broil.
- Line a baking sheet with aluminum foil and place the bell pepper (cut side down) and cherry tomatoes on the baking sheet.
- Broil for 15 - 20 minutes, flipping the tomatoes as needed, until the outside of the bell pepper is blackened and the tomatoes are browned and softened.
- Set the tomatoes aside. Place the pepper in a glass container with a tight-fitting lid for about 10 minutes to allow the skin to steam and loosen.
- When the bell pepper has cooled, remove the skin with your fingers. If the skin is sticking to the pepper, try doing this under running water.
- Remove the seeds and pith and add the pepper to a food processor, along with the roasted tomatoes. Add the apple cider vinegar, almonds, garlic, paprika, and sea salt. Process until smooth. Set aside.
- Trim tough ends off of broccolini. Lightly steam broccolini for one to two minutes, until it is crisp-tender (not starting to get mushy).
- Add the coconut oil to a pan over medium heat. Add broccoli and saute one to two minutes, until the broccolini is crisp-tender and bright green. Top with sea salt and pepper, if desired. Serve warm, with the romesco sauce.