The Food Matters Project: Romesco Sauce
SAUCE ONLY - 2 Points Plus Per Serving -- Recipe Makes Approximately 2 Cups of Sauce (or 8 Servings) -- Individual Serving is 4 Tablespoons (1/4 Cup)
Serves: 8
  • 1 large clove garlic
  • ⅓ cup raw almonds
  • 1 large ripe tomato
  • 1 12-ounce jar (8-ounces drained) roasted red peppers (or 2 roasted peppers)
  • 1 cup packed parsley leaves and stems (mostly leaves)
  • 2 tablespoons Sherry Vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • pinch crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  1. Combine all ingredients except olive oil in body of food processor or blender.
  2. Process until well combined and begin to slowly add in olive oil.
  3. Store in the refrigerator for 7 to 10 days and put on everything. I love to use a dollar store squeeze bottle for sauces like this. You definitely do NOT need one but it is a quick way to make it look pretty.
Recipe by EverydayMaven™ at