Romesco is a Spanish roasted red pepper sauce that adds a slightly sweet and smokey flavor to a dish. It can be used on any protein, on vegetables, as a pasta sauce, or as a dip.
Diets: Dialysis, early stages of CKD, diabetes
Download a printable copy of recipe.
2 red peppers, cut into large strips
3 roma tomatoes, cut in half
1 oz slice of bread, toasted
¼ cup macadamia nuts
½ tsp red pepper/chili flakes
1 tsp smoked paprika
2 cloves garlic, minced
2 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped
½ cup olive oil
1Perheat oven to 375 degrees.
2On a foil lined pan arrange red peppers, tomatoes and cook for 20 minutes until wilted.
3Transfer to a blender, pulse to break up toasted bread and add macadamia nuts, red pepper/chili flakes, smoked paprika and garlic. Pulse until combined.
4Let sit for 5 minutes to cool and allow bread to soak in juices.
5Add apple cider vinegar and 2 tablespoons olive oil, pulse lightly.
6While all ingredients cool, blend on high while adding remaining olive oil and parsley until smooth.
7Serve at room temperature on top of your favorite protein, vegetables, pasta, or bread.
8Store for upto 2 weeks in fridge, covered,
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
2 red peppers, cut into large strips
3 roma tomatoes, cut in half
1 oz slice of bread, toasted
¼ cup macadamia nuts
½ tsp red pepper/chili flakes
1 tsp smoked paprika
2 cloves garlic, minced
2 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped
½ cup olive oil
Directions
1Perheat oven to 375 degrees.
2On a foil lined pan arrange red peppers, tomatoes and cook for 20 minutes until wilted.
3Transfer to a blender, pulse to break up toasted bread and add macadamia nuts, red pepper/chili flakes, smoked paprika and garlic. Pulse until combined.
4Let sit for 5 minutes to cool and allow bread to soak in juices.
5Add apple cider vinegar and 2 tablespoons olive oil, pulse lightly.
6While all ingredients cool, blend on high while adding remaining olive oil and parsley until smooth.
7Serve at room temperature on top of your favorite protein, vegetables, pasta, or bread.
8Store for upto 2 weeks in fridge, covered,
