Romesco is an easy dip made from roasted red pepper and almonds. While it often includes roasted bread, I forgo the bread for this gluten-free version of the spread.

It makes a great dip for raw veggies or bread, or it can be used as a spread on sandwiches or even paired in a dish like this cauliflower with romesco and crispy chickpeas



½ cup raw almonds

¾ cup extra-virgin olive oil

2 cloves garlic, sliced  

1 canned oil-packed fire-roasted red pepper

2 tablespoons tomato paste

½ teaspoon smoked paprika

1/8 teaspoon cayenne pepper

2 tablespoons red wine vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste  



Add all ingredients to a blender and blend, occasionally scraping down the sides occasionally, until the mixture is smooth.

Add the romesco to a bowl and cover and refrigerate until ready to serve. Serve with assorted raw vegetables or spread on bread. 


Makes about 1½ cups.




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