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Snack recipe · from the recipe book

Roasted Red Pepper Basil Romesco-Style Sauce

A smoky, sweet roasted red pepper sauce thickened with toasted almonds and brightened with fresh basil and a splash of vinegar, spoonably thick and lightly chunky.

Roasted Red Pepper Basil Romesco-Style Sauce

Ingredients

  • 4 medium480 gRed bell pepperseeded and cut into wide strips
  • 1 cup150 gCherry tomatoes
  • 3 cloves9 gGarlicpeeled whole cloves
  • 2 tbsp27 gOlive oildivided
  • ¼ cup whole40 gAlmonds
  • 1 cup leaves25 gFresh basilleaves picked
  • 1 tbsp15 gApple cider vinegar
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the red bell pepper, cherry tomatoes and garlic with one third of the olive oil on the sheet and spread in one layer.
  3. Roast for 20 to 25 minutes, until the pepper edges char and the tomatoes burst; add the almonds to a corner of the sheet for the last 6 minutes to toast.
  4. Let everything cool for 5 minutes.
  5. Pulse the toasted almonds in a food processor or blender until finely ground.
  6. Add the roasted pepper, tomatoes, garlic and any pan juices, the basil, cider vinegar, smoked paprika, salt and black pepper, and pulse to a thick, slightly chunky sauce.
  7. With the machine running, drizzle in the remaining two thirds of the olive oil until glossy.
  8. Serve warm or at room temperature as a dip or spoon over roasted or grilled vegetables; refrigerate leftovers up to 4 days.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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