Romesco dip is a Spanish red pepper and tomato based dip. It is traditionally made with almonds and stale bread which act as thickeners. This version is gluten and nut-free, and just as packed with flavor as the original. This versatile sauce can be used as a dip on a crudite platter with fresh vegetables, served over roasted vegetables or chicken, or as an addition to pasta.
Ingredients
12 ounces
roasted red bell peppers
drained
½ cups
raw sunflower seeds
⅓ cups
parsley
¼ cups
extra virgin olive oil
1 tablespoons
tomato paste
1 tablespoons
freshly squeezed
lemon juice
1 cloves
garlic
minced
½ teaspoons
sea salt
¼ teaspoons
crushed red pepper flakes