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Romesco Sauce without Nuts

Katie Clack
This romesco sauce without nuts is a rich and creamy vegan spin on a classic that swaps out nuts for sunflower seeds.
0 from 0 votes
Prep Time 5 mins
Course Sauce
Cuisine Italian, Mediterranean
Servings 1 cup

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.
Keyword mediterannean, nut free, roasted red peppers, romesco, sauce
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