Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.
1/4 cup: 35 cal, 12 gm fat, 0.1 gm sat fat, 5 gm carb, 1 gm fiber, 1 gm protein.
This is not the same as others I've made but it's so delicious with roast meat, roast veg, on toasts with shaved parmesan, on sandwiches. I added a bit of roasted garlic (which I did with the tomatoes and onions) and some smoky paprika for colour and smoke. I used jarred roasted peppers and some of the oil plus some roast tomato oil I had in the back of the fridge from confit tomatoes I made. I also used pan roasted hazelnuts and cashews - didn't have almonds. I know this sounds like everyone else who modifies a recipe half to death but don't hesitate to include any version of this sauce in your recipe box.
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