Cheat’s Romesco
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Prep Time
5 MINS
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Cook Time
4 MINS
- KCals 60
- Carbs 2.8G
8 Servings
Ingredients
- 460 g jar of roasted red peppers in vinegar drained
- 400 g tin of plum tomatoes drained of the juice
- 2 cloves of garlic
- 50 g flaked almonds
- juice of half a lemon
- 1/2 tsp smoked paprika
- salt and freshly ground black pepper to taste
Instructions
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Place the frying pan over a medium to high heat. Add the almonds to the dry pan and toast them for 3-4 minutes, stirring all the time, until they are golden brown.
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Allow the almonds to cool, then place in a blender with the remaining ingredients and blitz until you have a consistency similar to a runny pesto. Add a little water if it is too thick.
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Taste and season with some salt and pepper if desired.
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Serve with one of our suggestions, or with one of your own!