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Most meals can benefit from a sauce of some kind. It may be a jarred marinara, or even just a bottle of hot sauce, but there’s always something that can be added to make a meal better.
Jarred and bottled sauces are better than nothing, but most of the time, they just taste flat. You give up something by not making something from scratch, we all know that by now.
I like making my own sauces and salad dressings, but don’t always do it, unless it’s something like this easy romesco sauce. This is as easy as putting a few things in a blender and pressing a button. You then have a sauce that you can use on almost anything — eggs, avocado toast, or pasta, like I used here. It’s robust, full of flavor, and so versatile.
If you are gluten-free, you can skip the slice of sourdough; it adds a bit of texture and tang, but I’ve made this before without it and it’s perfectly fine.
5 Minute Romesco Sauce
- 1 16-ounce jar roasted peppers, drained
- ½ cup olive oil
- ½ cup smoked almonds
- 1 small shallot
- 3 cloves garlic
- Juice of 1 lemon
- 1 teaspoon smoked paprika
- ½ cup roughly chopped parsley
- 1 slice sourdough bread, torn into pieces, optional
- Sea salt and fresh ground pepper, to taste
- Put everything in a blender or food processor and blend until everything is incorporated. It should have a thick consistency with a bit of texture, so blend just until you don’t have any more big pieces.
- Store in an airtight container in the fridge and use within a week.