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+ servings

Cheat’s Romesco

  • Prep Time
    5 MINS
  • Cook Time
    4 MINS
  • KCals 60
  • Carbs 2.8G
8 Servings


  • 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


  1. 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.

  2. 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.

  3. Taste and season with some salt and pepper if desired.

  4. Serve with one of our suggestions, or with one of your own!