Romesco is a fun red pepper sauce that can be used on any protein, on vegetables, as a pasta sauce or as a dip!
Perheat oven to 375 degrees.
On a foil lined pan arrange red peppers, tomatoes and baguette and cook for 20 minutes. Peppers and tomatoes should be wilted, and bread should be toasted
Transfer to a blender, pulse to break up bread and add macadamia nuts, red pepper/chili flakes, smoked paprika and garlic. Pulse until combined.
Let sit for 5 minutes to cool and allow bread to soak in juices.
Add apple cider vinegar and 2 Tbs olive oil, pulse lightly.
While all ingredients meld and cool, blend on high while adding remaining olive oil and parsley until smooth.
Serve at room temperature on top of your favorite protein, vegetables, pasta, or bread.
Store for upto 2 weeks in fridge, covered,
Recipe developed and shared by Chef Dane Lee with Chef Dane Catering.
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
Directions
Perheat oven to 375 degrees.
On a foil lined pan arrange red peppers, tomatoes and baguette and cook for 20 minutes. Peppers and tomatoes should be wilted, and bread should be toasted
Transfer to a blender, pulse to break up bread and add macadamia nuts, red pepper/chili flakes, smoked paprika and garlic. Pulse until combined.
Let sit for 5 minutes to cool and allow bread to soak in juices.
Add apple cider vinegar and 2 Tbs olive oil, pulse lightly.
While all ingredients meld and cool, blend on high while adding remaining olive oil and parsley until smooth.
Serve at room temperature on top of your favorite protein, vegetables, pasta, or bread.
Store for upto 2 weeks in fridge, covered,