Delicious, healthy & easy – and a no cook raw alternative

  • Saturated fat free
  • Rich in omega-3

Romesco sauce is quick and easy to make. It’s amazingly delicious and goes with almost everything, light meat, veggies and fish.  Nutritionally it is super-healthy, lots of the good stuff and no naughties so can be enjoyed by just about everyone.

Versatile

  • A sauce for meat, fish and veggies
  • A dip 
  • A filler for sandwiches
  • Great on toast
  • At least 2 of your 5 a day

Traditionally served with fish. It is also great with potatoes,cauliflower, tofu, or even simply cooked chicken, turkey or pork fillet.  It works just as well as a dip for fresh veggies or crackers. Also use as sandwich filling with salad.

Raw option

Chef’s tip:   You can make this sauce entirely raw and it is even easier. Just take all the ingredients, place in blender and whiz until a chunky not too smooth sauce.



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Servings 4peopie
Prep Time 5minutes
Cook Time 15minutes

Ingredients
  • 6 tbsp Flax Farm cold-pressed linseed oil
  • 2 tbsp Apple-cider or red wine vinegar You can use lemon juice, but you will probably want slightly less
  • 2 large red peppers
  • 3 cloves garlic
  • 2 large tomatoes
  • 25 g Hazelnuts or cobnuts
  • 40 g Almonds blanched
  • 1 tsp Smoked paprika optional
  • 1 tsp Paprika
  • Salt to taste

Servings: peopie

Units:

Ingredients
  • 6 tbsp Flax Farm cold-pressed linseed oil
  • 2 tbsp Apple-cider or red wine vinegar You can use lemon juice, but you will probably want slightly less
  • 2 large red peppers
  • 3 cloves garlic
  • 2 large tomatoes
  • 25 g Hazelnuts or cobnuts
  • 40 g Almonds blanched
  • 1 tsp Smoked paprika optional
  • 1 tsp Paprika
  • Salt to taste

Servings: peopie

Units:

Rating

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!

Servings 4peopie
Prep Time 5minutes
Cook Time 15minutes

Instructions
  1. Roast tomatoes in a hot oven, about 220C for 15 minutes and remove seeds.
  2. Very lightly toast hazelnuts and almonds in the oven, about 180C until v light straw colour not brown. Watch very carefully, after a few minutes they cook much faster and can burn really easily. So Have a look every couple of minutes.
  3. Char-grill red peppers. Slice red peppers, de-seed and place flat under hot grill, skin side up. Grill until skin is black. Hold pepper under slowly running cold tap and the charred skin will come off. Place the skinned red peppers in the blender.
  4. Now add all the other ingredients to the blender and whiz until the sauce is thick but still somewhat textured.
  5. Serve warm or cold.
    Store in fridge up to 5 days.
  6. Add a small pinch of salt if required. I don't because it is so flavoursome it doesn't really need it.

Recipe Notes

Add to soups or salads

Try stirred into mayonnaise or yoghurt for a flavoursome sauce or just dollop into salads.  Add to soup for extra flavour; particularly good with lentil, lentil or bean soups.

If you want to thicken it up a little more add either a little Flax Farm ground golden linseed or increase the quantity of nuts.

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