Romesco Sauce without Nuts
This romesco sauce without nuts is a rich and creamy vegan spin on a classic that swaps out nuts for sunflower seeds.
Equipment
- food processor or blender
Ingredients
- 1 cup whole roasted red peppers
- 1/2 cup fresh basil
- 4 whole cloves garlic, peeled
- 1/4 cup roasted sunflower seeds
- 2 tbsp tomato paste
- 1 whole lemon, zested and juiced
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
- 1/4 cup extra virgin olive oil
Instructions
- Combine roasted red peppers, basil, whole garlic, sunflower seeds, tomato paste, lemon juice and zest, smoked paprika, red pepper flakes and salt in food processor. Pulse until combined.
- With the motor running, drizzle in the extra virgin olive oil until well combined and smooth. You may need a little more of less depending on how *juicy* the red peppers are.
Notes
- This recipe is vegan, dairy-free and nut-free!
- I've found the best success with whole roasted peppers in a glass jar, not diced or in a can.
- If you don't have fresh basil on hand, parsley makes an excellent substitute.
- This pesto will keep in your fridge for 7 days.
Tried this recipe?Let us know how it was!