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+ servings
red romesco dip with bell peppers recipe roasted pepper italian sauce with peppers for noodles pasta or spaghetti vegan egg free dairy and gluten free

Romesco Dip

Kelly Jensen
This Romesco dip recipe is a bright & fresh sauce made with roasted red peppers, basil, garlic, almonds, and olive oil. A delicious and healthy spread, perfect to slather on a thick slice of garlic bread or dip fresh vegetables or breadsticks into. This dip with Romesco sauce is an easy red sauce that is made with fresh or jarred roasted red peppers. It's the perfect addition to your next charcuterie board, and so flavorful and delicious.
5 from 1 vote
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine American, Spanish
Servings 8 servings
Calories 153 kcal

Equipment

  • Food Processor

Ingredients
  

  • 12 ounces roasted red peppers drained
  • 1 cup basil leaves
  • 2 cloves garlic
  • 1/4 cup almonds toasted
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon red chili flakes
  • 1/2 cup olive oil
  • Salt & Pepper to taste

Instructions
 

  • Roast the peppers - you can either use jarred roasted bell peppers, or make your own from scratch.  Place bell peppers on the top rack of your oven, and broil them under the low broiler setting until flesh is charred.  Remove from oven, allow peppers to cool, and remove charred flesh.
  • Add Ingredients - to a food processor, add the bell peppers, basil, garlic, almonds, chili flakes, and white vinegar. Secure the lid, and begin processing over low speed. Open the top of the food processor and stream in the olive oil until the pesto becomes a thick paste.
  • Taste, and adjust seasoning as needed. Serve with bread, as a dip, or over pasta or pizza, and mangia!

Nutrition

Calories: 153kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 585mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 417IUVitamin C: 21mgCalcium: 28mgIron: 1mg
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