Romesco is a nut and bell pepper-based sauce originally made by Catalonian fishermen as an accompaniment to fish. However, Romesco sauce is also amazing paired with pasta, pizza, sandwiches, burgers, or as a dip for veggies! My White Bean Romesco has white beans for an extra protein boost.This is a great way to get some plant-based protein into your meal as well.
White Bean Romesco
- 2 red peppers or 1 jar roasted red peppers in water, drained
- 2 garlic cloves peeled
- ½ cup roasted unsalted almonds
- 1 Multi Grain Pita torn into small pieces
- 1 teaspoon red pepper flakes
- 1 14.5- ounce can diced tomatoes drained
- 1 14.5- ounce can white beans drained and rinsed
- 1 tablespoon parsley leaves
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- Optional: spritz of lemon juice
If you are using raw peppers, follow these steps:
a. place them whole directly on gas burners to roast, turning occasionally and allowing the skin to blacken (see the following pic)
b. once skin is blackened, wrap peppers in plastic wrap and allow to steam (see the following pic)
c. once cool, unwrap peppers, peel off blackened skin under cold running water, and take out seeds and membrane (see following pic)
d. if using jarred roasted peppers, skip to step 2
Set up a food processor and add garlic, mincing until fine. Scrape down sides, add almonds, Multi Grain Pita, and red pepper flakes and process until minced. Scrape down sides and add peppers, tomatoes, white beans, parsley, paprika, salt, and pepper. Process until smooth.
With food processor running, add vinegar and olive oil, process until smooth. Taste, add a spritz of lemon juice to brighten if desired.
Serve over pasta or vegetable noodles, use as a dip with pita bread and crudité, or great as a sandwich spread.