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
