Romesco Sauce

Some of my favorite recipes start with a craving and a fridge clean-out—and this roasted red pepper almond pesto was exactly that. I had a few bell peppers sitting in the fridge drawer, and rather than go the usual sauté route, I roasted them until soft and caramelized, then blended them up with almonds, basil, parmesan, and a bright hit of lemon juice. It’s smoky, nutty, herby, and completely addictive. Think: romesco-meets-pesto in the best way.

This sauce is magic because it’s wildly versatile. Toss it with hot pasta, spread it on sandwiches, spoon it over grilled chicken, or use it as a dip with crackers and veggies. It keeps well in the fridge, and the flavor only deepens after a day or two—so go ahead and make a double batch. Trust me, you’ll find ways to use every last drop.

Ingredients:

3 bell peppers, halved and seeded

⅔ cup almonds

1 large handful fresh basil (about 1 loosely packed cup)

½ cup grated Parmesan cheese

2 T lemon juice

½ t garlic powder

Salt and pepper to taste

Olive oil start with ¼ cup, add more as needed for consistency

Instructions:

1. Roast the peppers: Preheat your oven to 425°F. Place the halved bell peppers cut-side down on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and salt. Roast for 20 or so minutes, until the skins are charred in spots and the peppers are soft. Let cool slightly.

2. Blend the pesto: Add the roasted peppers, toasted almonds, basil, parmesan, lemon juice, salt, and pepper to a food processor. Pulse to combine. With the machine running, drizzle in olive oil until the mixture is smooth but still textured, like a loose pesto.

3. Taste and adjust: Add more salt, pepper, lemon juice, or oil as needed to get the flavor and consistency just right.