Romesco Sauce
I created this tasty Romesco Sauce recipe for Levels Health as a topping for alternative noodles that won't spike your blood sugar. This flavorful sauce is delicious as a pasta topping or for chicken or fish. I hope you enjoy it as much as my family does!
Equipment
- 1 cast iron skillet
- 1 food processor
- nutribullet
Ingredients
- 1/2 cup blanched almonds chopped
- 4 tbsp olive oil
- 1/2 cup onion diced
- 2 large fire roasted red peppers I used jarred
- 1/2 cup sun-dried tomatoes in olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1/2 cup filtered water
- 1/2 tsp sea salt or to taste
- 1/2 tsp Aleppo pepper or more if you like spicier!
- konjac noodles 1 package per person
Instructions
- Toast the almonds in a hot skillet until just golden brown. Scrape the almonds into the bowl of a food processor and allow to cool.
- Heat oil in the same skillet and sauté onions until they begin to caramelize.
- Add the garlic to the skillet and cook until fragrant.
- Scrape the skillet and add onion, garlic and olive oil to the almonds in the food processor, pulse until combined.
- Add red peppers, sun-dried tomatoes, tomato paste, water, apple cider vinegar, salt and pepper and pulse until well combined. Taste and adjust your seasoning.
- Drain konjac noodles and add them to the skillet to warm them, pour sauce over the noodles and toss to combine and coat the noodles.
- Serve with basil and shredded cheese if desired, and enjoy!