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Organic Red Pepper Romesco Sauce Three Ways
By Jillian Guyette, Food Blogger at: www.abetterhappierstsebastian.com
This flavorful, organic romesco sauce is the star ingredient of pasta salad, fresh dip, and even as the base for a delicious grain bowl.
Serves 4
Prep Time: 15 Min
Cook Time: 5 Min
Ingredients
- 2 Divine Flavor organic red bell peppers
- 2 cloves garlic, diced
- 1 cup slivered almonds, toasted
- ½ cup tomato puree
- ¼ cup sherry vinegar
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- ¾ cup olive oil
- salt and pepper
For the Crudité Platter:
- ½ cup romesco sauce
- radishes, sliced
- mini bell peppers, sliced
- cauliflower, roasted
For the Pasta Salad:
- 8 oz dried gluten-free pasta (or regular if preferred
- ½ cup romesco sauce
- 1 cup cherry tomatoes
- 1 cup broccolini florets
- ½ cup ricotta salata, crumbled
- 1 tsp red pepper flakes
- 2 tbs olive oil, divided
- salt and pepper to taste
For the Black Quinoa and Chickpea Bowl:
- 1 cup black quinoa
- 1/3 cup romesco sauce
- 4 oz asparagus (about ½ bunch)
- 8 oz canned garbanzo beans (drained and rinsed)
- 2 tbs dukkah
- 3 tbs olive oil, divided
- salt and pepper
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with foil.
- Rinse and de-stem grapes. Toss with oil and sea salt.
- Roast grapes for about 12-14 minutes or until skins begin to pop.
- Let cool.
- In a small pan, combine grape juice, sugar, and corn syrup over medium heat, stirring until sugar has dissolved.
- Transfer grape juice and sugar mixture and roasted grapes to a blender. Blend until smooth.
- Press mixture through a fine-mesh strainer, then chill for 3 hours or overnight.
- Pour cold sorbet mix into an ice cream maker, turn on the machine, and churn according to manufacturer’s directions – 20-25 min.
For the Crudité Platter:
- Serve romesco sauce with assorted vegetables. Mix raw and cooked veggies for contrasting flavors and textures.
For the Pasta Salad:
- Preheat oven to 400 degrees F. Toss cherry tomatoes with 1 tbs olive oil, season with salt and pepper.
- Place tomatoes on a baking sheet and roast until blistered, about 10 minutes. Remove and set aside.
- Bring a pot of water to a boil over high heat. Add pasta and cook according to package directions until al dente. Drain pasta, rinse with cold water, and set aside.
- In a small skillet over medium high heat, warm 1 tbs olive oil. When simmering, add broccolini, red pepper flakes, and a generous seasoning of salt and pepper. Sauté, stirring frequently until bright green and wilted – 5 minutes. Remove from heat and set aside.
- In a large bowl, combine pasta, cherry tomatoes, broccolini, ricotta salata, and romesco sauce. Gently toss until combined and season with salt and pepper.
For the Black Quinoa and Chickpea Bowl:
- Preheat oven to 400°.
- In a nonreactive bowl, toss asparagus with 1 tbs olive oil and season with salt and pepper. Arrange on 1/2 baking sheet and repeat with additional 1 tbs olive oil, garbanzo beans and salt and pepper, arranging on other half. Roast until asparagus is soft and tender and chickpeas are crunchy, about 15 minutes.
- Meanwhile, rinse quinoa. In a medium saucepan over medium high heat, warm remaining 1 tbs olive oil and toast quinoa, stirring constantly, about 3 minutes.
- Add 2 cups water and increase heat to high. When pot is at a rolling boil, reduce to a simmer and cover. Cook 15 minutes. Remove from heat and let stand for an additional 5 minutes. Open lid and fluff with fork.
- To assemble, spread Romesco across bottom and sides of bowl. Layer in quinoa with asparagus and garbanzo beans.
- Top with dukkah.
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