Romesco is a nut and pepper-based sauce from Tarragona, Catalonia. Local fishermen created it to accompany fish. Typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic and oil, its uses go far beyond a sauce for fish.
The 131 Method version keeps the ingredients whole and clean, using heart-healthy olive oil instead of sunflower or vegetable. Look for organic jarred roasted red peppers, or, roast your own in the oven. Once blistered, place in a paper bag to steam, peeling off the skin when cooled.
Try this sauce on everything, from chicken and beef, to zucchini noodles and eggs. It adds healthy fat and lots of flavor! To learn more about the anti-inflammatory recipes in the 131 Method, click here.
- ½ cup raw almonds, toasted*
- 4oz roasted red peppers, drained
- ¼ cup fresh parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 garlic cloves
- ¼ teaspoon sea salt
- Pinch black pepper
- Add everything to a food processor and process for 1 minute, scraping sides as needed.
- Use over roasted cauliflower or zucchini, on chicken, fish or meat.
- *Add almonds to a dry skillet and toast over medium heat, shaking pan, for 2 minutes, or until beginning to darken.
Calories: 182| Protein: 3g | Fat: 17g | Carbs: 7g | Fiber: 1.5g | Net Carbs: 5.5g