Simple & Delicious Vegan Romesco Spread Recipe

Beautiful Vegan Antipasto Romesco Platter

  

Romesco Spread in a Jar as a Gift

Pic. 3

Pic. 2

Pic. 1

 

Greetings Foodies!

You'll love making and enjoying this Simple and Delicious Romesco Spread! This savory and flavorful Spanish condiment (traditionally, made with Nyora peppers, but in this recipe substituted with roasted red bell peppers) is very easy to make with ingredients you most probably already have in your pantry and fridge.  

You can enjoy this delicious Romesco Spread (vegan and for nut-free version, skip the almonds) with crusty breads, baguettes & crackers, stir it into soups, toss it in pasta, risotto, slather it into a panini with a slice of vegan cheese, spread it on pizza with veggies & fresh herbs, on flatbread with greens or arugula, with polenta, roasted potatoes, grilled cauliflower steak, eggplant and much more! You can also make a beautiful and colorful vegan antipasto platter with it.

So, let’s get started with this very simple and delicious recipe!

Ingredient (serving size 8):

1 jar (12 oz.) roasted red bell pepper, drained and chopped. Or you can roast two large peppers, see instructions below. 

2 garlic clove, peeled & smashed

2 medium tomatoes (any types of red tomatoes) & 1/2 tsp. dried tarragon  

1/2 Cup chopped flat-leaf parsley

1/4 Cup red wine vinegar

1/3 Tbsp. pepper corns

1/2 Cup olive oil

1/4 Tsp. sea salt 

1 Tsp. smoked paprika

1 cup toasted slivered almonds 

1 Tbsp. fresh lemon juice & 1 Tsp. lemon rinds

Instructions: 

1. Preheat oven to 500° F. Cut peppers in half, remove stalk, seeds and white membrane. Place peppers face down on a baking sheet lined with parchment paper, brush with olive oil and roast for 30-40 minutes, until skins are completely wrinkled and peppers are charred. Remove from the oven set aside to cool for 30 minutes and then remove the charred skin.

2. Lightly toast slivered almond in a skillet and set aside to cool. 

3. Preheat oven to 450° F. Chop tomatoes, toss in olive oil, sea salt and dried tarragon and roast for 15 minutes. Remove from oven and set aside to cool.

4. Place toasted slivered almonds in a food processor and pulse until coarsely chopped, pic. 1.

5. Add first 9 ingredients (including roasted tomatoes) to the chopped almonds in the food processor, pic. 2, pulse until the mixture resembles a coarse texture, but well blended, add lemon juice & rinds and pulse 3 more times, pic. 3.

7. Transfer to a bowl, cover and refrigerate for at least 2 hours before serving to blend the flavors.  

Romesco Spread in a Jar - This flavorful condiment makes a delicious culinary gift for family and friends too.

Happy Delicious Eating!

Chef Ellie Lavender 

Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

 

Join my network on Facebook & Instagram to receive recipes and information

on upcoming chocolate, culinary & wine pairing classes and special events!

 

Copyright © 2020 Lavender Design + Cuisine, All rights reserved.