Romesco is a nut and red bell pepper-based sauce that originated in Catalonia, Spain, and was served with the local catch. Served with seafood, escargot, poultry, lamb, vegetables, it’s good on just about anything!
Sunflower Seed Romesco Sauce is one of less than a handful of recipes on my blog that is not my own recipe. It was sent to me by my friend Jo who just made it for a dinner party where it was a huge hit. She can’t remember where she got it, but I think it may have been Sunset magazine.
Of course, I made a couple of changes. Was out of sherry vinegar, so I used red wine vinegar. Was out of flat-leaf parsley and had some cilantro I wanted to use up, so I used cilantro. I recommend it! And I changed some amounts. Oh and I left out the garlic; trust me, you won't even miss it.
I used just 3 tablespoons of tomato paste, not wanting the sauce to be too tomato-y, and it wasn’t. Four tablespoons would probably be fine, too. This stuff is seriously good!
Today I put it on an organic grass-fed burger. Tomorrow? Chicken, roasted potatoes, vegetables, salad, sandwiches, pasta, a dip for crudites—I might just eat it by the spoonful right out of the jar!
Takes no time at all to make. I made it in my blender (Blendtec 725), but it can also be made in a food processor. Poured it into a pint jar. Now I'm wondering how well it would freeze. I'll freeze a small jar and let you know.
Update 07/22/18: I thawed the frozen jar overnight in the refrigerator and tried it this morning. It was wonderful! So I'm going to make another batch today to freeze in two half-pint jars.
Update 08/30/18: Just posted quick and easy Sheet Pan Chicken Dinner with Romesco Sauce.
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Sunflower Seed Romesco Sauce
(Makes about 2 cups)
1/2 cup unsalted sunflower seeds, toasted in small dry skillet
1/2 packed cup jarred roasted red bell peppers
1/2 packed cup cilantro or flat-leaf parsley
3 or 4 tablespoons tomato paste
1/3 cup extra virgin olive oil
1/3 cup water
2 tablespoons red wine vinegar or sherry vinegar
1 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon cayenne
1 Put all the ingredients in food processor or blender; process or blend until as smooth as you like it.
2 Taste and adjust seasoning.
2 Taste and adjust seasoning.
3 Cover and chill for up to 5 days. Haven't tried it yet but am told it can be frozen for up to 3 months.
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Jean
Sauces are the spice of life!…or is it spices are the sauce of life? No matter – mix-and-match. I’m always into both. My one reservation is that I can’t think of a red/auburn sauce I like that doesn’t have some obvious sweetener in it. Unless – and you took it out, of course – it was supplanted by the garlic, which can work for me. Wonder what a little honey or cinnamon might do this. OK, OK, I get it. This sauce doesn’t need any help. Interesting…
ReplyDeleteSully, the "obvious sweetener" in this is the tomato paste. Concentrated tomato is naturally quite sweet (it's a fruit, after all), so go for the 4 tablespoons of tomato paste, taste it, then add more tomato paste, if you want to. There's also a sweetness to roasted garlic, so you could add in a couple cloves of that.
ReplyDeleteYou must have known that I just picked up a huge bag of sunflower seeds today when I did grocery shopping. Must give this a try because I trust your taste. The sandwich looks awesome too.
ReplyDeleteAngie, thank you so much! I really think you'll like it. Do let me know!
ReplyDeleteIt looks delicious!Hugs,Jean!
ReplyDeleteThank you, Maristella!
ReplyDeleteFriend Jo here! I am honored that Jean put this up on her blog! It is amazing!! Jean took out the garlic, and it works just fine, but when I make it, I keep the garlic.:)
ReplyDeleteThank you, Jean! I am pleased you found it worthy of your blog.:)
Worthy indeed, Jo! I love it!
ReplyDeleteI don't own a food processor so am delighted to see this can be made in a blender. What an innovative sauce! Thanks to both you and Jo.
ReplyDeleteThanks, Pauline. This sauce is going to save me through the long hot summer!
ReplyDeleteThis isn't a sauce I've heard of before, Jean, but it sure does sound amazing! I always like the use of vinegar in a sauce, it gives such a great flavour. The sunflower seeds would give such a great texture too. Sharing! Thank you so much for bringing this delicious recipe to the Hearth and Soul Link Party. Hope you are having a lovely week!
ReplyDeleteApril, thank you so much. I think you'd find many uses for the Romesco throughout the summer.
ReplyDeleteI love romesco sauce and think I will really love this one! Mostly, I have made it with walnuts but I think the subtlety of the sunflower seeds will be so much nicer! And I agree about reducing the tomato- it can overwhelm the other flavors. Finally, you know I won’t miss the garlic! Happy weekend!
ReplyDeleteThis sauce does sound good, but (not gonna lie) I'm putting it on meat.
ReplyDeleteDavid, do let me know how you like it with the sunflower seeds. Funny, but I think of you whenever I delete garlic from a recipe!
ReplyDeleteMrs Shoes, thank you. Not gonna lie, I knew you'd be putting it on meat! :D
ReplyDeleteSounds seriously good, Jean.The Mediterranean area is a cornucopia of culinary adventures.We in England ,"eat to live." In Spain, Italy, The south of France (Provence especially but everywhere in France really) and Greece, they ,"live to eat." I will have a go at this. Have a good day, Tony
ReplyDeleteThanks, Tony. Let me know how you like it. I put it on a chicken burrito yesterday, and that burrito has never tasted better! I'm somewhere in the middle on the eat-to-live/live-to-eat spectrum. My food must taste and look good AND be nutritious and all my other food requirements. Have never been willing to consume the junk that is ruining the health of so many people.
ReplyDeleteI'm a sauce person so this is something I'd be game to try. I wished that I had known about this sauce when I visited Spain back in 2011 so I could have tried it there!
ReplyDeleteI love romesco sauce and make it all the time. I have to try your version using sunflower seeds and cilantro. Fantastic!
ReplyDeleteMargie, thank you. Yes, it would've been wonderful to have it in Spain! You can make it with almonds or walnuts, but I'm just crazy about the flavor of the toasted sunflower seeds. Let me know how you like it!
ReplyDeleteThanks, Gerlinde. I hope you will, and let me know how you like it!
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ReplyDeleteOh wow dear friend! Great minds think alike, as here I was making a sunflower table with blue and white onion plates and loving sunflower seeds. I cant wait to make this recipe you shared with us.
Thank you for sharing and for the wonderful comment you left me. You made my day !
Have a lovely week ahead.
Fabby
Fabby, thank you so much! Yes, this is perfect for your sunflower table--I really love that table!
ReplyDeletesunflower seeds added onto it makes superfood recipe. I am going to give it a try for sure. Sunflower seeds is so good for health. It looks healthy and yum :P
ReplyDeleteThis looks tasty, Jean. Sunflower seeds are pretty delish and all the ingredients sound like a good combo!
ReplyDeleteThanks, SIM. I try to make everything healthful as well as tasty. I always say, Nothing tastes as good as healthy feels.
ReplyDeleteJeanie, thank you. I really think your wine group would enjoy this some evening!
ReplyDeleteThis sounds perfect for summer! yay for no oven or stove required!
ReplyDeleteThank you, Beth! I'm going to be trying to do without the oven/stove today!
ReplyDeleteWhat an interesting sauce, Jean. I loved the ingredients that are included in this flavorful sounding condiment.
ReplyDeleteThank you, Kitty! I can't wait to try it more things--it has been delicious on absolutely everything I've put it on so far!
ReplyDeleteIt looks delicious. Will have to try this.
ReplyDelete#TriumphantTales
Thank you, David! I hope you will. It makes everything you put it on taste amazing--maybe even a piece of cardboard! :D
ReplyDeleteRomesco sauce is really good -- love the stuff. Haven't made any lately, and keep meaning to. And never made it with sunflower seeds -- fun idea. This looks wonderful -- thanks.
ReplyDeleteThis sounds yummy!!! I like a sauce that can go with more than one meal!! I'll be tryin this out over the summer . Thank you for adding it to #blogcrush
ReplyDeleteThanks, John. And do try it with cilantro instead of parsley, too. Wow! That was one happy accident!
ReplyDeleteThanks, Daydreams! It's so perfect for summer because there's no cooking, just pan toasting the sunflower seeds.
ReplyDeleteLooks very tasty! So pretty! Thanks for sharing with us at the To Grandma's House we go link party!
ReplyDeleteTarah, thank you. Looking forward to seeing your latest project!
ReplyDeleteI'm very fond of a little Romesco sauce now and then but sunflower seeds in the sauce is definitely a new one on me. It sounds really good and I'm all for a variation or two, although I might miss the garlic just a little. I'm always pleased to see any recipe with sherry vinegar. I think sherry vinegar can add a very different, subtle flavour to a dish and it isn't used enough. To be honest I don't use it enough.
ReplyDeleteThanks, Phil. I've got to pick up some sherry vinegar; I've been out of it for a while. I love this stuff so much I may never make it with nuts and parsley!
ReplyDeleteI've never ever tried it, but it looks delicious! Thanks for sharing with #TriumphantTales
ReplyDeleteThanks, Jaki! I really think you'd like it.
ReplyDeleteSauce made; grass-fed ground beef bought; guests invited. Tonight's the night! Thanks, Jean!
ReplyDeleteSue, I can't wait to hear how it went over!
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