Romesco sauce

This is a great store cupboard ingredients sauce that can be made in minutes, it’s especially handy for last minute dinner guests! It’s very versatile and can be served as a dip, with pasta, fish or chicken and will keep in a sealed container in the fridge for a week or so.

Romesco Sauce

80g Cashew nuts
50g Ground Almonds
460g jar of skinned roasted red peppers – drained
1 Garlic Clove – crushed
1 tablespoon Tomato Purée
4 tablespoon Olive Oil
1 teaspoon Smoked Paprika
1 tablespoon Sherry Vinegar
1-2 drops of Tabasco – according to taste
Salt and Pepper – if you have smoked salt at home use that as it definitely adds something to the dish.

In a food processor blitz the cashew nuts to a powder.

Add the rest of the ingredients and blitz again until you have a smooth paste, making sure all the ingredients are combined.

Serve cold as a dip and gently heat to serve with pasta, vegetables, chicken or fish.

This makes a simple but delicious vegetarian/vegan main course when served with roasted cauliflower.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover