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.