Plant-Based Recipe: Romesco Spread

Beautiful Vegan Antipasto Romesco Platter

  

Romesco Spread in a Jar as a Gift

Pic. 3

Pic. 2

Pic. 1

 

Originating from the Catalonia region of Spain—specifically Valls in Tarragona—Romesco is a rich, vibrant, and slightly smoky sauce traditionally crafted by fishermen to accompany fish. It is a versatile blend of roasted tomatoes, garlic, nuts (almonds and/or hazelnuts), and olive oil, often thickened with stale bread. 

Elevate your meals with crusty bread, or stir it into pasta, risotto, and soups for a creamy, flavorful boost. It serves as a stellar spread for paninis (particularly with plant-based cheese) or as a pizza sauce. It also perfectly complements grilled cauliflower steak, roasted potatoes, or fried polenta, and adds color to a plant-based antipasto platter. 

So, let’s get started with the recipe!

Ingredient: 

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.

6. Transfer to glass jars and refrigerate up to two weeks. 

Enjoy Romesco cold with fresh veggies and crusty bread, or serve it warm alongside roasted vegetables like cauliflower, eggplant, fennel, celery root, or potatoes.

A savory kitchen staple, this versatile Romesco also makes the perfect edible gift for family and friends.

Happy Delicious Eating!

Chef Ellie Lavender 
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

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