Romesco sauce
Preparation : 0 min
Cooking : 0 min
Total time : 0 min Rest : 0 min
4 people
100 g cherry tomatoes
5 g fresh parsley
1 large jarred red pepper
2 garlic cloves
1 tsp smoked paprika
1 tsp crushed chilli flakes
30 ml lemon, juice
70 ml olive oil
100 g blanched and toasted almonds
1 pinch salt
1 pinch black pepper
Associated products
RECIPE STEPS
1
Put all ingredients into the large blend cup and screw on the lid.
- 100 g cherry tomatoes
- 5 g fresh parsley
- 1 large jarred red pepper
- 2 garlic cloves
- 1 tsp smoked paprika
- 1 tsp crushed chilli flakes
- 30 ml lemon, juice
- 70 ml olive oil
- 100 g blanched and toasted almonds
- 1 pinch salt
- 1 pinch black pepper
2
Place the blend cup onto the base of the blender and press it down to keep it in place. Use the smoothie function to blend the sauce.
3
Once the blender stops and you are happy with the consistency, your romesco sauce is done.
4
Tip: Pour this sauce over a parboiled head of cauliflower and bake for 20 minutes. Top with fresh parsley and you will have a vegetarian showstopper for the centre of the table
