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5-Minute Paleo Romesco
This creamy and flavorful red pepper sauce is great on top of fish or chicken.
Course
Sauce
Cuisine
Italian
Keyword
gluten free, keto, low carb, paleo
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
12
servings
Calories
88
kcal
Author
Amanda McGillicuddy
Equipment
Blender or food processor
Ingredients
1
12 oz jar
roasted bell peppers, drained
about 2 large peppers
½
cup
roasted almonds
¼
cup
tomato paste
¼
cup
olive oil
1
tbsp
apple cider vinegar
1
tbsp
garlic
minced
1
tsp
smoked paprika
1
tsp
garlic powder
½
tsp
thyme
¼
tsp
cayenne pepper
½
tsp
black ground pepper
½
tsp
salt
US Customary
-
Metric
Instructions
Begin by blending the almonds. Add the roasted almonds to a blender and pulse until they are completely ground.
Add all remaining ingredients into the blender with the almonds, except the olive oil. Blend until smooth.
Put into a bowl and incorporate the olive oil. Stir well.
Serve immediately, or store in a sealed container in the refrigerator for up to 5-7 days.
Nutrition
Serving:
56
g
|
Calories:
88
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
136
mg
|
Potassium:
109
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
208
IU
|
Vitamin C:
2
mg
|
Calcium:
19
mg
|
Iron:
1
mg