Romesco with almonds

Name: Romesco with almonds
Total time: 15 min
Yield: 8 servings
Ingredients: 100 g - Raw almonds, peeled kernels; 200 g - Roasted red pepper without skin and liquid; 5 g – Garlic; 15 g – Sherry vinegar; 2 g – Smoked paprika; 45 g – Olive oil; 2 g - Salt

Roasted pepper sauce with a nutty texture.

15 min · 8 servings

Per serving

Approximately 131 kcal Protein: 3.0 g Fat: 12.0 g Carbohydrates: 4.6 g

Calculation based on the edible mass of ingredients; actual values vary by product.

Check allergens

Contains: Almonds

NHS: food allergy

Ingredients

100 g - Raw almonds, peeled kernels
200 g - Roasted red pepper without skin and liquid
5 g – Garlic
15 g – Sherry vinegar
2 g – Smoked paprika
45 g – Olive oil
2 g - Salt

How to cook

Toast almonds in a dry frying pan for 3-4 minutes and cool.
Grind pepper, almonds, garlic, vinegar and paprika.
Gradually add oil and salt. Leave small pieces of nuts.

Products for the recipe

Almonds raw — 100 g for 8 servings: raw almonds, peeled kernels.

Vostok Food's own summary; oil and spices are indicated in grams.

Source: Anna Glover — Romesco sauce, Good Food · Author's source; Vostok Food's own statement