Prep 15 mins
Cook 0 mins
From Bon Appétit, July 2003, Cooking for Health article. It says, “The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.” Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.
- 118.29 ml almonds, whole, toasted (3 ounces)
- 236.59 ml roasted red pepper, from a jar, drained
- 9.85 ml red wine vinegar
- 1 large garlic clove, peeled
- 29.58 ml extra-virgin olive oil
- Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.
Fabulous and unusual dip that impressed everyone at a neighbourhood drinks party, and had them puzzling over what the main ingredients were. To start, I toasted unblanched almonds in the oven for about 10 minutes. Had to use white wine vinegar as that was all I had. Will make this often -- will have to, as there sure weren't any leftovers.