Vegan Romesco Sauce

An easy, versatile sauce with simple, flavorful ingredients.

Enjoy as dip with seed crackers, spread on your choice of bread with sunflower sprouts or add to spiralized veggies. Delicious warm or cool. As always, choose organic ingredients. Ready in 20 minutes.

Ingredients

2 organic red bell peppers medium to large in size - washed, cut, deseeded & membranes removed

2 handfuls (about 3/4 lb.) organic mini sugar plum tomatoes (Roma tomatoes or what is available)

2 cloves organic garlic

1 bunch organic Italian parsley - for this recipe 1/2 C leaves chopped (+ - as desired)

juice of 1 small meyer lemon

1 C organic almonds

PANTRY STAPLES

1/4 C organic EVOO (extra virgin olive oil)

ACV (apple cider vinegar) - just a splash to taste

1 t organic chili flakes - to taste

pinch high quality mineral sea salt (maldon) or Himalayan salt

optional organic paprika smoked or not

Preheat to oven mark 450F

Line a large rimmed oven try with parchment & set aside. To a mixing bowl, add bell pepper + tomatoes, drizzle with evoo & toss to coat. Spread the bell pepper & tomatoes over the baking tray in a single layer.

To another medium baking tray, add spread 1 cup of almonds out evenly. Add both trays to oven and roast. Turn peppers and tomatoes after 5 minutes. At this point, pull out the almonds and set aside to cool. Continue roasting pepper and tomatoes for another 5 minutes then remove and set aside to cool.

• While ingredients are roasting, fit a food processor the steel blade. Add garlic cloves & chop garlic until all is stuck to the wall of the container.

• Then, stop the processor & scrape garlic back down the bottom. Add roasted almonds + chili flakes process until a paste consistency is achieved ~about 2 minutes.

• Scrape the sides as before then add pepper, tomatoes, parsley, paprika, squeeze of lemon, flaky mineral salt and fresh cracked black pepper. Turn back on the processor and when ingredients are smooth, add a splash of ACV and then slowly pour in evoo to desired consistency. Process until well combined. Store in fridge in mason jar up to 3 days.